It's Football Time!
1/2 cup Pace® Chunky Salsa
1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup
2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained
1 bag (about 10 ounces) tortilla chips
Sliced green onion
Sliced pitted ripe olives
Heat the salsa, soup and chicken in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring often.
Spoon the chicken mixture over the chips. Top with the tomato, onion and olives.
2 cloves of garlic, minced
1tbsp. chili powder
1 can (about 15 ounces), red kidney beans , rinsed and drained
1 cup Pace chunky salsa
1 cup frozen whole kernel corn
1 can (14oz. ) Swanson Beef Broth
Cook the beef, garlic and chili powder in a 4 quart saucepot over medium- high heat
until brown, stirring frequen tly to break up the meat. Pour off any fat. Add the beans, salsa, corn and broth. Heat to boil. Reduce the heat to low and cook for 15 minutes.
For more Recipes check out: