Chicken Tortilla Soup with Cream Cheese

An easy, no-fuss meal that can be thrown together quickly in the morning and is ready when you get home. This makes a creamy, chicken tortilla soup. Can also top with shredded cheese. Reheats very well with no separation.

• 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
• ¼ teaspoon adobo seasoning, or to taste
• 1 cup corn chips

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.