Santa Fe Chicken Tortilla Soup Recipe

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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 GoodnessTM orCertified Organic)

2 cups 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.