Ingredients
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1/2 cup Pace ® Chunky Salsa
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1 can (10.5 oz) Campbell’s® Condensed Cheddar Cheese Soup
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1 can (12.5 oz) Swanson® Premium White Chunk Chicken Breast in Water, drained
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11 oz Late July® Organic Sea Salt Thin & Crispy Restaurant Style Tortilla Chips
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1/4 cup diced tomato
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1/4 cup sliced green onions
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1/4 cup sliced pitted black olives
Steps
1
Heat the salsa, soup and chicken in a 1-quart saucepan over medium heat until the mixture is hot and bubbling, stirring often.
2
Spoon the chicken mixture over the chips. Top with tomato, green onion and black olives.
Comments
Recipe provided by Campbell's Kitchen.