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Ingredients
1 Cup picante sauce
2 (10 3/4 oz) Cans cream of chicken soup
1 Pound chicken thighs, boneless, skinless, cut into 1/2" pieces
2 Cups frozen whole kernel corn
1 (15 oz) Can black beans, rinsed & drained
1 Soup can water
1 Teaspoon ground cumin
4 (6") Flour tortillas, cut into strips
1 Cup cheddar cheese, shredded
1/3 Cup fresh cilantro leaves, chopped
Instructions
Stir the picante sauce, soup, chicken, corn, beans, water and cumin in a 4 quart crockpot. Cover and cook on LOW for 4 to 5 hours or until the chicken is cooked through.
Stir the tortillas, cheese and cilantro into crockpot. Cover and cook for 15 minutes. Serve with additional cheese, if desired.