Santa Fe Chicken Tortilla Soup

Campbell's Santa Fe Chicken Tortilla Soup Recipe

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

6

Servings: about 1 cup each

Cook: 15 min.

Cost per recipe: $10.19

Made With

  • Swanson® Chicken Broth

    Swanson® Chicken Broth

  • Pace® Picante Sauce

    Pace® Picante Sauce

  • Swanson® Premium White Chunk Chicken Breast in Water

    Swanson® Premium White Chunk Chicken Breast in Water

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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

totalfat

6g

saturatedfat

2g

cholesterol

35mg

sodium

1296mg

totalcarbohydrate

21g

dietaryfiber

1g

protein

14g

vitamina

7%DV

vitaminc

4%DV

calcium

6%DV

iron

2%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

Easy Substitutions

  • Ingredient Note: Or you may use 3 cans Swanson® Premium White Chunk Chicken Breast in Water, drained (4.5 ounces each).
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RID#60391

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