Chicken Tortilla Soup with Cream Cheese

Name: Chicken Tortilla Soup with Cream Cheese
Total time: 255
Yield: 6
Ingredients: 1 (10.75 ounce) can condensed nacho cheese soup (such as Campbell's® Fiesta Nacho Cheese Soup); 1 pound frozen chicken tenders; 1 (15.25 ounce) can corn, drained; 1 (10 ounce) can diced tomatoes with green chile peppers, drained; 1 (15 ounce) can black soy beans, drained; 1 cup frozen bell pepper and onion mix; 1 (8 ounce) package cream cheese; ¼ teaspoon adobo seasoning, or to taste; 1 tablespoon chopped fresh cilantro, or to taste; 1 cup corn chips

Recipe by JAYBUDDER from allrecipes.com

Dinner,Lunch,Snack 4 Hr. 15 Mins.

Ingredients

6 servings

•

1 (10.75 ounce) can condensed nacho cheese soup (such as Campbell's® Fiesta Nacho Cheese Soup)
•

1 pound frozen chicken tenders
•

1 (15.25 ounce) can corn, drained
•

1 (10 ounce) can diced tomatoes with green chile peppers, drained
•

1 (15 ounce) can black soy beans, drained

•

1 cup frozen bell pepper and onion mix
•

1 (8 ounce) package cream cheese
•

¼ teaspoon adobo seasoning, or to taste
•

1 tablespoon chopped fresh cilantro, or to taste
•

1 cup corn chips

Instructions

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.
Remove chicken tenders and shred. Return to the slow cooker. Stir in cream cheese and adobo seasoning.
Ladle into bowls and top with corn chips.