Chicken Tortilla Soup with Cream Cheese
Recipe information
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Cooking:
15 min.
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Servings per container:
6
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Source:

Ingredients for - Chicken Tortilla Soup with Cream Cheese

1. Condensed nacho cheese soup (such as Campbell's® Fiesta Nacho Cheese Soup) - 1 (10.75 ounce) can
2. Frozen chicken tenders - 1 pound
3. Corn, drained - 1 (15.25 ounce) can
4. Diced tomatoes with green chile peppers, drained - 1 (10 ounce) can
5. Black soy beans, drained - 1 (15 ounce) can
6. Frozen bell pepper and onion mix - 1 cup
7. Cream cheese - 1 (8 ounce) package
8. Adobo seasoning, or to taste - ¼ teaspoon
9. Chopped fresh cilantro, or to taste - 1 tablespoon
10. Corn chips - 1 cup

How to cook deliciously - Chicken Tortilla Soup with Cream Cheese

1. Stage

Layer condensed soup, frozen chicken tenders, corn, diced tomatoes with chile peppers, soy beans, and frozen vegetables in a slow cooker. Cook on Low for 6 to 8 hours or on High for 4 to 5 hours.

2. Stage

Remove chicken tenders and shred. Return to the slow cooker. Stir in cream cheese and adobo seasoning.

3. Stage

Ladle into bowls and top with corn chips.