Chicken Corn Soup Santa Fe
|Garlic||1 Clove (5 gm), minced|
|Canned condensed chicken broth||10 3⁄4 Ounce (1 Can)|
|Water||120 Milliliter (1 Soup Can)|
|Golden corn||8 Ounce, cream style (1 Can)|
|Canned cream style golden corn||8 Ounce (1 Can)|
|Canned chunk white chicken||5 Ounce, undrained (1 Can, Swanson Premium)|
|Finely chopped jalapeno peppers||1⁄2 Teaspoon (Vlasic)|
|Ground cumin||1⁄4 Teaspoon|
|Tortilla chips||1 Cup (16 tbs)|
1. In 2-quart microwave-safe casserole, combine butter and garlic. Cover with lid; microwave on high 30 seconds or until butter is melted.
2. 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.