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Chicken Corn Soup Santa Fe

American.foodie's picture
Ingredients
  Butter/Margarine 1 Tablespoon
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken
Interest: 
Everyday

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Average: 3.9 (14 votes)