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Slow cooker chicken tortilla soup is as most slow cooker recipes, very easy to make and comes out great! And using Hatch green chiles makes it even that much better.

Ingredients:

1 14.5 ounce can diced tomatoes

1/2 cup diced Hatch green chiles - 6 roasted, peeled and diced

2 cans Campbell's Condensed Cream of Chicken Soup

1 to 2 skinless, boneless chicken breast halves, cut into 1/2-inch pieces. Or use both breasts and thighs.

2 cups frozen whole kernel corn. Or 1 can drained sweet corn

1 can black beans, rinsed and drained

1 1/3 cups water

1 teaspoon ground cumin

4 corn tortilla(6-inch), cut into strips

1 cup shredded Cheddar cheese(about 4 ounces)

1/3 cup chopped cilantro

Directions:

Add chicken, soup, corn, beans, water and cumin into your slow cooker.
Cover and cook on LOW for 4 to 5 hours or until the chicken is cooked through.
We use frozen chicken as we usually have it on hand.
If using frozen chicken, after 4 - 5 hours remove the chicken and cut into 1/2 inch pieces
Place chicken back into slow cooker for another 1 - 2 hours on low.
Cut tortillas into strips and add to soup and stir.
Add cheese and cilantro into slow cooker.
Cover and cook for another 15 minutes.
Serve