Ingredients
1 can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup1 teaspoon garlic powder2 tablespoons chili powder2 pounds boneless, skinless chicken thigh, cut into 1-inch pieces1 can (about 15 ounces) black beans, rinsed and drained1 can (about 15 ounces) pinto beans, rinsed and drained12 flour tortilla (8- to 10-inch), warmed0.75 cup chopped lettuce0.75 cup Chopped tomato
Instructions
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.
