Chicken Tortilla Soup with Cream Cheese

This easy, no-fuss chicken tortilla soup with cream cheese can be thrown together quickly in the morning and will be ready to enjoy when you get home at the end of the day.

• Preparation Time: 15 mins
• Cooking Time: 4 hr
• Total Time: 4 hr 15 mins
• Calories: 444 Calories

Ingredients

• 1 (8 ounce) package cream cheese
• 1 (10 ounce) can diced tomatoes with green chile peppers, drained
• 1 tablespoon chopped fresh cilantro, or to taste
• 1 pound frozen chicken tenders
• 1 (15.25 ounce) can corn, drained
• 1 (15 ounce) can black soy beans, drained
• 1 cup frozen bell pepper and onion mix
• 1 cup corn chips
• 1 (10.75 ounce) can condensed nacho cheese soup (such as Campbell's® Fiesta Nac
• 0.25 teaspoon adobo seasoning, or to taste

Recipe Instructions

Step 1

Layer condensed soup, frozen chicken tenders, corn, diced tomatoes with chile peppers, soy beans, and frozen vegetables in a slow cooker. Cook on Low for 6 to 8 hours or on High for 4 to 5 hours.

Step 2

Remove chicken tenders and shred. Return to the slow cooker. Stir in cream cheese and adobo seasoning.

Step 3

Ladle into bowls and top with corn chips.