Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup

Yield 8 (1-cup) servings

Ingredients

  • 1 Tbsp olive oil
  • 1-2 boneless skinless chicken breasts, cut into 1/2" cubes
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 cup Pace Picante Sauce (Mild, Medium, or Hot...pick your heat)
  • 1 (10 3/4oz) can Cream of Chicken Soup
  • 1 soup can of water
  • 2 cups frozen whole kernel corn
  • 1 (14.5oz) can black beans, drained & rinsed
  • 1/2 cup light sour cream
  • 1 cup shredded cheddar or colby jack cheese
  • 1/3 cup chopped fresh cilantro leaves
  • Tortilla Chips to crush on top
  • Extra cheese & sour cream optional

Instructions

  1. In a large non-stick stock pot, heat olive oil & add cubed chicken. Season with cumin, garlic powder, & salt. Brown chicken & cook until no longer pink inside.
  2. Add picante sauce, cream of chicken soup, water, corn, & beans. Stir & bring to a boil. Reduce heat to simmer & allow to cook for 10 minutes.
  3. Turn off heat & add sour cream cheese, & cilantro. Stir until melted/incorporated.
  4. Serve with extra cheese, sour cream, & crushed tortilla chips on top.

Recipe Notes

*SLOW COOKER - Omit olive oil. Place chicken cubes, spices, picante sauce, cream of chicken soup, water, corn, & beans in crock pot & stir. Cook on low for 4 to 5 hours or high for 2 to 3 hours or until the chicken is cooked through. Stir in sour cream, cheese, & cilantro. Cover & let cook an additional 15 minutes. Serve with crushed tortilla chips.

 

*FREEZER MEAL - Omit olive oil. Place chicken cubes, spices, picante sauce, cream of chicken soup, water, corn, & beans in a gallon size zip-top bag. Squeeze out excess air and freeze upright on a flat surface (like a cookie sheet.) To make: Empty frozen contents into slow cooker. Cook on high for 4-6 hours or low for 6-8 hours until chicken is cooked through. Stir in sour cream, cheese, & cilantro. Cover & let cook an additional 15 minutes. Serve with crushed tortilla chips.

 

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