Creamy Chicken Tortilla Soup
1 C Salsa
2 cans cream of chicken soup
1 pound chicken breasts cut into cubes
2 C frozen whole kernel corn
1 can black beans (rinsed and drained)
1 soup can water
1 tsp ground cumin
4-6" tortillas cut into small strips
1/3 C fresh cilantro leaves
Stir salsa, soup, chicken corn beans, water, and cumin in a slow cooker.
Cover and cook on high 4-5 hours or until chicken is cooked through
Stir the tortillas, 1C cheese and cilantro into the cooker. Cover and cook for 15 minutes more. Serve with additional cheese, sour cream, and I like Frito chips.
I have not made this yet but it came from a good friend in our cooking club. Thought I would give it to everyone right away to try.
Cooking for Hugo: Avocado Cucumber Salad
1 day ago