Slow Cooked Creamy Chicken Tortilla Soup Freezer Meal Recipe

Slow Cooked Creamy Chicken Tortilla Soup

from Campbell's Kitchen

Ingredients:

1 cup Pace® Picante Sauce

2 cans (10 3/4 ounces each) Campbell's cream of chicken soup

1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces

2 cups frozen whole kernel corn

1 can (about 15 ounces) black beans, rinsed and drained

1 soup can water

1 teaspoon ground cumin

4 corn tortillas (6-inch), cut into strips

1 cup shredded Cheddar cheese (about 4 ounces)

1/3 cup chopped fresh cilantro leaves

Directions:

Stir the picante sauce, soup, chicken, corn, beans, water and cumin in a 4-quart slow cooker (crock pot). Cover and cook on LOW for 4 to 5 hours, HIGH for 2 to 2 1/2 hours or until the chicken is cooked through. Stir the tortillas, cheese and cilantro into the cooker. Cover and cook for 15 minutes. Serve with additional cheese, if desired.

***FREEZER INSTRUCTIONS***: Combine picante sauce, soup, chicken, corn, beans, cumin, and cilantro in a freezer-safe baggie. In two additional (separate) small baggies, place cheese and tortillas.

***TO COOK FROM FROZEN***: To cook, take out of freezer. Place cheese and tortillas in refrigerator. Set soup on counter for about 30 minutes, then dump contents of soup bag into slow cooker (crockpot). Add an additional 2 cups of water. Cook on high for 4 hours, or low for 8 hours. Stir the tortillas and cheese into the cooker. Cover and cook for 15 minutes. Serve with additional cheese, if desired.