Chicken Corn Soup Santa Fe
|Garlic||1 Clove (5 gm), minced|
|Condensed chicken broth||10 3⁄4 Ounce (1 Can)|
|Water||20 Ounce (1 Soup Can)|
|Canned cream style golden corn||8 Ounce (1 Can)|
|Canned premium chunk white chicken||5 Ounce, undrained (1 Can)|
|Finely chopped hot jalapeno peppers||1⁄2 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Tortilla chips||1⁄2 Cup (8 tbs)|
In 2-quart microwave-safe casserole, combine butter and garlic.
Cover with lid; microwave on HIGH 30 seconds or until butter is melted.
Stir in broth, water, corn, chicken, peppers and cumin.
Cover; microwave on HIGH 5 minutes or until hot and bubbling.
Place a few tortilla chips in each of four 10-ounce soup bowls.
Ladle hot soup over chips.