Crispy tortilla chips and spicy salsa make this quick-cooking version of chicken soup deliciously different.
Step 1
Heat the oven to 400°F. Place the tortilla strips onto a baking sheet.
Step 2
Bake for 15 minutes or until the tortilla strips are golden.
Step 3
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.
Step 4
Stir the chicken in the saucepan and cook until the mixture is hot and bubbling. Top with the tortilla strips before serving.