1 | boneless skinless chicken breast, cut into thin bite-size strips |
1/2 | medium red bell pepper, finely chopped |
1/4 | teaspoon ground cumin |
1 | can (18.5 oz) Progresso® Light Southwestern-style vegetable soup |
1/4 | cup uncooked instant brown rice |
1 | oz fat-free cream cheese, cut into cubes |
3 | tablespoons Old El Paso® fat-free refried beans (from 16-oz can) |
4 | corn tortillas (6 inch) |
1/3 | cup shredded reduced-fat mild Cheddar cheese |