- 1 1/4 pounds skinless, boneless chicken breast halves
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 3/4 cups Swanson® Natural Goodness Chicken Broth
- 2 (10.5 ounce) cans Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
- 8 (6 inch) flour tortillas, cut into 1-inch pieces
- 2 cups shredded Mexican cheese blend
- 6 cups hot cooked long-grain white rice
- Place the chicken into a 4-quart slow cooker. Sprinkle with the chili powder and cumin. Pour in the broth.
- Cover and cook on LOW for 8 to 9 hours or until the chicken is cooked through. Remove the chicken to a cutting board. Using 2 forks, shred the chicken.
- Reserve 1 cup liquid in cooker, adding additional broth, if needed, to make 1 cup. Stir the soup into the cooker. Stir in chicken.
- Heat the oven to 350 degrees F. Layer half the chicken mixture, tortillas and cheese in a 13x9x2-inch baking dish. Repeat the layers.
- Bake for 30 minutes or until the mixture is hot and bubbling. Serve over the rice.