Chicken Tortilla Soup in Slow Cooker

This recipe is almost too easy.  I also feel like I’m cheating by using all this store bought canned stuff.  But my god it works!  I love how thick and creamy it comes out - it really makes it feel like a meal and not just a soup.  This is an easy weeknight go-to because no one can complain about this meal, it’s just that good.  I even messed up once and put parsley in at the end instead of cilantro and it didn’t even matter!  It still worked!  I like to top it with avocado and hot sauce, but you do you.

½ the jar of Pace Picante Sauce - Medium

2 cans Campbells Condensed 98% fat free cream of chicken soup

3 boneless, skinless chicken breasts, cut into bite sized cubes (ask the butcher to cut it for you)

1 bag (2 cups) frozen* corn

1 can black beans, drained

1 ⅓ cups water

1 tsp cumin

4 corn tortillas, cut into strips

1 cup shredded cheddar cheese or mexican cheese

⅓ cup cilantro, chopped

Stir the Pace Picante, cream of chicken soup, chicken, corn, beans, water and cumin in your slow cooker.  Cover and cook on LOW for 4 to 5 hours.  

Stir the tortillas, cheese, and cilantro in for the last 15 minutes.

*Important to use frozen corn (or peas) when making soups and sauces as it retains its “bite” and doesn’t get soggy