Crock Pot Comfort: Creamy Chicken Tortilla Soup

Before warmer weather approaches and the crock pot goes to the back of the cabinet, I've been filling my nights with slow cooked dishes. This tortilla soup is tasty, comforting, just a little spicy and perfect for a week night meal.

Creamy Chicken Tortilla Soup
Recipe courtesy of Campbell's

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 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
1 can Campbell's Condensed Cream of Chicken Soup
1 1/2 cups water
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1 can (about 4 ounces) chopped green chiles
1/4 teaspoon chopped jalapeño pepper (optional)
2 corn tortillas (6-inch), cut into strips
1/2 cup shredded Cheddar cheese
1/4 cup chopped fresh cilantro leaves

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