Chicken Corn Soup Santa Fe Recipe
Ingredients
1 tablespoon butter or margarine
1 clove garlic, minced
1 can (10 3/4 ounces) Condensed Chicken Broth
1 soup can water
1 can (8 ounces) cream-style golden corn
1 can (5 ounces) Premium Chunk White Chicken, undrained
1/2 teaspoon finely chopped Hot Jalapeno Peppers
1/4 teaspoon ground cumin
Tortilla chips
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.
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.
Questions, Comments and Reviews
Related Recipes
By Same Chef
Chef
