Welcome to the Church of the Holy Cabbage. Lettuce pray.

Another slow cooker recipe from Campbell’s, which turned out fabulous and tasty and even D, who is not a Mexican food fan, loved this dish.

Creamy Chicken Tortilla Soup
Makes 6 servings
Prep time: 15 minutes
Cook time: 4 to 5 hours on Low, 15 minutes on Low

1 cup chunky salsa
2 cans (10 ¾ ounces each) Cream of Chicken Soup
1-pound skinless, boneless chicken breasts cut into ½-inch pieces
2 cups frozen whole kernel corn
1 can (15 ounces) black beans, rinsed and drained
1 soup can water
1-teaspoon ground cumin
4 corn tortillas (6-inch) cut into strips
1 cup shredded Cheddar cheese (about 4 ounces)
1/3 cup chopped fresh cilantro leaves (freeze-dried works well too)

Stir in salsa, soup, chicken, corn, beans, water and cumin in a 4-quart slow cooker

Cover and cook on LOW for 4 to 5 hours (or on HIGH for 2 to 2.5 hours) or until the chicken is cooked through.

Stir the tortillas, 1 cup of the cheese and cilantro into the cooker. Cover and cook for 15 minutes. Serve with additional cheese, if desired.

Freezes and reheats well.