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Santa Fe Chicken Tortilla Soup

Santa Fe Chicken Tortilla Soup

4.38 13

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. 

serves 6 people

Ingredients

cost per recipe: $11.28

The price is determined by the national average.

  • 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® 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

view nutrition info

How to Make It

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.
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.

Recipe Tips

  • 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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Made With
Pace® Picante Sauce

Pace® Picante Sauce

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Swanson® Certified Organic Chicken Broth

Swanson® Certified Organic Chicken Broth

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Swanson® Natural Goodness® Chicken Broth

Swanson® Natural Goodness® Chicken Broth

Buy Now
Swanson® Chicken Broth

Swanson® Chicken Broth

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(12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained

(12.5 ounces) Swanson® Premium White Chunk Chicken Breast in Water, drained

Buy Now

Ratings & Reviews

(13)
  • melissa m.

    June 5, 2018

    I revamped this

    I used: two cans of Rotel w/ green chilis, 1/2 can of tomato pastes, 2 cans of corn, 4 Jalapeño slies, 1tbsp of Cumin, 1/4 cup onion dehydrated, 1 can of chicken, 1/2 tsp. Of Onion and garlic powder, Dash of pepper, 3 cups of chicken broth. Some water. The juice were so tasty. We really enjoyed it. But next time I'll use leftover chicken instead of can.I had to tweak this recipe being from south, flavors where it's at! Not spice, flavor. This recipe is a one pot wonder.Great for quick dinner.

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  • June06

    February 6, 2014

    This recipe is easy and fast to fix.

    I added onions and a can of chili's for extra spice. It still seemed watery and lacks something I can't put my finger on If I make this recipe again, I will use baked, cut up chicken tenders for texture and better flavor instead of the canned white chunk chicken breast.

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  • Angie29579

    January 29, 2014

    Super fast and super yummy!

    This was so fast and deelish! I added some leftover rice which I added in the last few minutes and it was soooo good. I will definitely be making this again very soon!!!

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  • LinzieBinzie

    November 5, 2013

    very good!

    ive made this about 4 times now its so good! and very fast and easy and cheap to make... I used real chicken green chilies and used less broth oh and med salsa very good!! tonight I added onions!

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  • Annonymous

    October 21, 2012

    Very good, but added a few things...

    This soup was super easy and quick to make. I added a can of rinsed black beans and I think next time will add a small can of diced chilis. I found that the recipe fed about 4 people with an average size bowl... So I would double it for more.

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