How to make Santa Fe Chicken Tortilla Soup
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 6serving bowls. Ladle the soup over the chips and sprinkle each with about 1 tablespoon of cheese. Serve immediately.