Using canned chicken, prepared salsa and flavorful chicken broth allows you to make this satisfying soup in just 25 minutes. Try it...it's zesty and delicious.
Ingredients
- 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 cups Swanson® Chicken Broth or Swanson® Certified Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
- 6 ounces tortilla chips, crushed (about 2 cups)
- 1/3 cup shredded Cheddar cheese or Mexican cheese blend
Instructions
-
Tips
-
Ingredient Note: Or you may use 3 cans Swanson® Premium White Chunk Chicken Breast in Water, drained (4.5 ounces each).
-
Ingredient Note: Or you may use 3 cans Swanson® Premium White Chunk Chicken Breast in Water, drained (4.5 ounces each).
-
Step 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.
-
Step 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.
