Santa Fe Chicken Tortilla Soup
By: Kaitlin
Published: Monday, December 13, 2010 - 10:35am

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

1 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. 2 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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Preparation

 1  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.  2  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.