Santa Fe Chicken Tortilla Soup

Photo: Kaitlin

Ingredients

1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in

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

cup shredded Cheddar cheese or Mexican cheese blend (about 1

Preparation

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.