Cooking Directions

• Stir the red pepper, tomato, corn and chicken in a 3 1/2-quart slow cooker.Stir the soup, water, cumin, coriander, garlic powder, chili powder, chiles and jalapeño pepper, if desired, in a small bowl.  Stir the soup mixture in the cooker.Cover and cook on LOW for 4 to 5 hours or until the chicken is cooked through.Stir in the tortillas, cheese and cilantro. Cover and cook for 30 minutes. Serve with additional cheese, if desired.

Ingredients

• 1 small red bell pepper, chopped (about 1/2 cup)1 small tomato, diced (about 1/2 cup)1 can (8 3/4 ounces) whole kernel corn, drained0.5 pound skinless, boneless chicken breast halves, cut into 1/2-inch pieces1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup1.5 cups water1 teaspoon cumin0.5 teaspoon ground coriander0.5 teaspoon garlic powder0.5 teaspoon chili powder1 can (about 4 ounces) chopped green chiles0.25 teaspoon seeded chopped jalapeño pepper2 corn tortilla (6-inch), cut into strips0.5 cup shredded Cheddar cheese0.25 cup chopped cilantro