Ingredients

1 small red pepper, chopped (about 1/2 cup)
1 small tomato, diced (about 1/2 cup)
1 can (8 3/4 ounces) whole kernel corn, drained
1/2 lb. skinless, boneless chicken breast, cut into 1/2-inch pieces
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
1 1/2 cups water
1 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. garlic powder
1/2 tsp. chili powder
1 can (about 4 ounces) chopped green chiles
1/4 tsp. chopped jalapeno pepper (optional)
2 corn tortillas (6-inch), cut into strips
1/2 cup shredded Cheddar cheese
1/4 cup chopped fresh cilantro leaves

Directions
1. Stir the pepper, tomato, corn and chicken in a 3 1/2-quart slow cooker.
2. Stir the soup, water, cumin, coriander, garlic powder, chili powder, chiles and jalapeno pepper, if desired, in a small bowl. Pour over the chicken mixture.
3. Cover and cook on LOW for 4 to 5 hours* or until the chicken is cooked through.
4. Stir in the tortillas, cheese and cilantro. Cover and cook for 30 minutes. Serve with additional cheese, if desired.
5. *Or on HIGH for 2 to 2 1/2 hours.