Name: Chicken Tortilla Soup with Cream Cheese
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Condensed nacho cheese soup (such as Campbell's® Fiesta Nacho Cheese Soup) - 1 (10.75 ounce) can; Frozen chicken tenders - 1 pound; Corn, drained - 1 (15.25 ounce) can; Diced tomatoes with green chile peppers, drained - 1 (10 ounce) can; Black soy beans, drained - 1 (15 ounce) can; Frozen bell pepper and onion mix - 1 cup; Cream cheese - 1 (8 ounce) package; Adobo seasoning, or to taste - ¼ teaspoon; Chopped fresh cilantro, or to taste - 1 tablespoon; Corn chips - 1 cup

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.