Incredibly Yummy & Easy Crock Pot Chicken Tortilla Soup

Ingredients:

1 cup Picante Sauce
2 cans (10 3/4 ounces each) Condensed 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

Instructions

Stir the picante sauce, soup, chicken, corn, beans, water and cumin in a 4-quart slow cooker.
Cover and cook on LOW for 4 to 5 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.
Time-Saving: Or you may cook this recipe on HIGH for 2 to 2 1/2 hours.

Prep: 15 minutes
Cook: 4 hours 15 minutes