Creamy Chicken Tortilla Soup

This soup hit the spot!  It was everything I wanted it to be!  It's creamy, bold & the chips on top make it absolutely wonderful!  I have a weakness for southwest anything: aka having black beans, corn, & cilantro, so this soup hit it right on.  It's really quick to throw together & you can even make it in the slow cooker if you want to.  Love, LoVe, LOVE this soup!
 

Creamy Chicken Tortilla Soup

Recipe adapted from Campbell's Kitchen by: Amber (Dessert Now, Dinner Later!)

• 1 Tbsp EVOO (Extra Virgin 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)

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.

*To make in a crock pot: Omit EVOO.  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.

**Makes about 8, 1-cup servings.

This soup hit the spot!  It was everything I wanted it to be!  It's creamy, bold & the chips on top make it absolutely wonderful!  I have a weakness for southwest anything: aka having black beans, corn, & cilantro, so this soup hit it right on.  It's really quick to throw together & you can even make it in the slow cooker if you want to.  Love, LoVe, LOVE this soup!
 

Creamy Chicken Tortilla Soup

Recipe adapted from Campbell's Kitchen by: Amber (Dessert Now, Dinner Later!)

• 1 Tbsp EVOO (Extra Virgin 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)

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.

*To make in a crock pot: Omit EVOO.  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.

**Makes about 8, 1-cup servings.