Ingredients:
16 skinless, boneless chicken thighs, cut into 1″ pieces
12 flour tortilla , warmed
1 can Campbell’s® Condensed Cheddar Cheese Soup
1 can black beans, rinsed and drained
1 can pinto beans, rinsed and drained
2 tbsp chili powder
1 tsp garlic powder
Chopped lettuce
Chopped tomato
[Source: Campbell's Kitchen]
How To Make:
1. Stir the soup, garlic powder, chili powder and chicken in a 3 1/2- to 4-quart slow cooker.
2. Cover and cook on low for 6 to 7 hours or until the chicken is cooked through.
3. 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.
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