Chicken Corn Soup Santa Fe Recipe

• 1 tbsp. butter
• 1 clove garlic, chopped
• 1 can (10 3/4 ounce.) Campbell's condensed chicken broth
• 1 soup can water
• 1 can (8 ounce.) cream style golden brown corn
• 1 can (5 ounce.) Swanson Premium chunk white chicken, undrained
• 1/2 teaspoon finely minced Vlasic jalapeno peppers
• 1/4 teaspoon grnd cumin
• Tortilla chips

1. 1.
2. In 2-qt microwave-safe casserole, combine butter and garlic.
3. Cover with lid; microwave on HIGH 30 seconds or possibly till butter is melted.
4. 2.
5. Stir in broth, water, corn, chicken, peppers and cumin.
6. Cover; microwave on HIGH 5 min or possibly till warm and bubbling.
7. Place a few tortilla chips in each of four 10 oz soup bowls.
8. Ladle warm soup over chips.
9. Makes about 4 c. or possibly 4 servings.

butter, clove garlic, campbells condensed chicken broth, water, cream style golden brown corn, white chicken, peppers, grnd cumin, tortilla chips

Taken from cookeatshare.com/recipes/chicken-corn-soup-santa-fe-37440 (may not work)