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.



by 9  people


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Servings: 6
Prep Time: 5 mins
Total Time: 20 mins
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Ingredients
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    1  12 1/2 ounce can 
    * 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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Cooking the chicken breasts in canned broth doubles up on the chicken flavor for this south-of-the-border soup.

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