Cooking Directions

• Stir the soup, garlic powder, chili powder and chicken in a 3 1/2- to 4-quart slow cooker.
• Cover and cook on LOW for 6 to 7 hours or until the chicken is cooked through.
• Mash the beans with a fork in a medium bowl and stir into the chicken mixture. Spoon about 1/2 cup of the chicken mixture down the center of each tortilla. Top with the lettuce and tomato. Fold the tortillas around the filling.

Ingredients

• 1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
• 1 teaspoon garlic powder
• 2 tablespoons chili powder
• 2 pounds boneless, skinless chicken thigh, cut into 1-inch pieces
• 1 can (about 15 ounces) black beans, rinsed and drained
• 1 can (about 15 ounces) pinto beans, rinsed and drained
• 12 flour tortilla (8- to 10-inch), warmed
• 0.75 cup chopped lettuce
• 0.75 cup Chopped tomato