SANTA FE CHICKEN TORTILLA SOUP

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SANTA FE CHICKEN TORTILLA SOUP image

Categories     Soup/Stew     Chicken     Appetizer     Quick & Easy

Yield 6 people

Number Of Ingredients 6

1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
1 1/2 cups Pace® Picante Sauce
1 1/2 cups frozen whole kernel corn, thawed
3 cups Swanson® Chicken Broth (Regular, Natural GoodnessTM or Certified Organic)
2 cups coarsely crushed tortilla chips
1/3 cup shredded Cheddar cheese or Mexican cheese blend (about 1.3 ounces)

Steps:

  • Stir the chicken, picante sauce, corn and broth in a 3-quart saucepan and heat to a boil over medium-high heat. Reduce the heat to low and cook for 5 minutes. Place about 1/3 cup tortilla chips in the bottom of each of 6 serving bowls. Ladle the soup over the chips and sprinkle each with about 1 tablespoon of cheese. Serve immediately.

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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #north-american     #soups-stews     #poultry     #vegetables     #american     #southwestern-united-states     #tex-mex     #chicken     #stove-top     #meat     #chicken-breasts     #tomatoes     #equipment

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