Page 16 May 23, 2019 EL SEGUNDO HERALD
Manhattan Beach
1700 Rosecrans Ave.
(at Rosecrans & Aviation)
310-844-6232
Ingredients
• 1 cup Pace® Picante Sauce -
Medium
• 2 cans Campbell’s® Condensed
Cream of Chicken
Soup or Campbell’s® Condensed
98% Fat Free Cream
of Chicken Soup
• 1 1/4 pounds skinless, boneless
chicken breast halves,
cut into 1/2-inch pieces
• 2 cups frozen whole kernel
corn
• 1 can (about 15 ounces) black
beans, rinsed and drained
• 1 1/3 cups water
• 1 teaspoon ground cumin
• 4 corn tortilla (6-inch), cut into
strips
• 1 cup shredded Cheddar
cheese (about 4 ounces)
• 1/3 cup chopped cilantro
Directions
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Slow Cooker Chicken Tortilla Soup
Provided by Campbell Soup Company
• Step 1: Stir the picante
sauce, soup, chicken, corn,
beans, water and cumin in a
4-quart slow cooker.
• Step 2: Cover and cook on
LOW for 4 to 5 hours or until
the chicken is cooked through.
• Step 3: Stir the tortillas,
cheese and cilantro into the
cooker. Cover and cook for 15
minutes. Serve with additional
cheese, if desired.
This ultra-flavorful soup is worth the wait...the slow cooker
makes it easy, and the savory combination of chicken, beans,
corn and picante sauce makes it absolutely delicious!
• Time-Saving: Or you may cook
this recipe on HIGH for 2 to
2 1/2 hours.