Slow Cooker Cheesy Chicken and Tortillas

1 ¼ pounds skinless, boneless chicken breast halves

1 tablespoon chili powder

1 teaspoon ground cumin

1 ¾ 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.