Santa Fe Chicken Tortilla Soup

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.

At a glance

Prep

10 min.

Total

25 min.

Serves

Servings: about 1 cup each

Cook: 15 min.

Cost per recipe: $10.19

Made With

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Swanson® Premium White Chunk Chicken Breast in Water
Swanson® Chicken Broth
Pace® Picante Sauce

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Ingredients & Instructions
Nutritional Info
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Notes

What You'll Need

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 (Regular, Natural Goodness® or Certified Organic)
2 cups coarsely crushed tortilla chips
1/3 cup shredded Cheddar cheese or Mexican cheese blend (about 1.3 ounces)

How to Make It

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.
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.

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Recipe Nutritional Information

Made With	Swanson Premium Chunk White Chicken in Water
Calories	188
Total Fat	6g
Saturated Fat	2g
Cholesterol	35mg
Sodium	1296mg
Total Carbohydrate	21g
Dietary Fiber	1g
Protein	14g
Vitamin A	7%DV
Vitamin C	4%DV
Calcium	6%DV
Iron	2%DV