
Send a Meal BlogFriday, May 20 2011
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. Comments:
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