Santa Fe Chicken Tortilla Soup
Using canned chicken, prepared salsa and flavorful chicken broth allows you to make this satisfying soup in just 20 minutes. Try it...it's zesty and delicious.
Ingredients
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1 can (12.5 ounces)* Swanson® Premium White Chunk Chicken Breast in Water , drained
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1 1/2 cups Pace® Chunky Salsa
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1 1/2 cups frozen whole kernel corn , thawed
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3 cups Swanson® Chicken Broth (Regular, Natural GoodnessTM or Certified Organic)
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2 cups coarsely crushed tortilla chips
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1/3 cup shredded Cheddar cheese or Mexican cheese blend
Directions
1.
Stir the chicken, salsa, 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.
3.
*Or 3 cans (4.5 ounces each)
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