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 (Regular, Natural GoodnessTM or Certified Organic)
2 cups coarsely crushed tortilla chips
1/3 cup shredded Cheddar cheese or Mexican cheese blend (about 1.3 ounces)
Preparation
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 6 serving bowls. Ladle the soup over the chips and sprinkle each with about 1 tablespoon of cheese. Serve immediately.
