Crispy tortilla chips and spicy salsa make this quick-cooking version of chicken soup deliciously different.
cost per recipe: $6.16
The price is determined by the national average.
corn tortilla (6-inch), cut into strips
cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Organic Chicken Broth
cup Pace® Picante Sauce
teaspoon garlic powder
can (14.5 ounces) whole peeled tomatoes, cut up
medium carrot, peeled and shredded (about 1 cup)
cups chopped boneless, skinless chicken breasts, cooked
Heat the oven to 400°F. Place the tortilla strips onto a baking sheet.
Bake for 15 minutes or until the tortilla strips are golden.
Heat the broth, picante sauce, garlic powder, tomatoes and carrots in a 2-quart saucepan over medium-high heat to a boil . Reduce the heat to low. Cook for 5 minutes.
Stir the chicken in the saucepan and cook until the mixture is hot and bubbling. Top with the tortilla strips before serving.