Santa Fe Chicken Tortilla Soup Recipe
0 minutes
0 minutes
  • 1 can (12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained
  • 1 1/2 cups Pace® Picante Sauce
  • 1 1/2 cups frozen whole kernel corn, thawed
  • 3 cup s Swanson® Chicken Broth (Regular, Natural GoodnessTM orCertified Organic)
  • 2 cup s coarsely crushed tortilla chips
  • 1 /3 cup shredded Cheddar cheese or Mexican cheese blend (about 1.3 ounces)

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.