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Santa Fe Chicken Tortilla Soup

Image of prepared Santa Fe Chicken Tortilla Soup recipe
  • prep time: 10 min
  • total time: 25 min
  • serves: 6 people
  • calories: 280 1 serving

Using canned chicken, prepared salsa and flavorful chicken broth allows you to make this satisfying soup in just 25 minutes.  Try's zesty and delicious. 


  • 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® Certified 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


  • Tips

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

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