Name: Chicken Tortilla Soup
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 corn tortilla (6-inch), cut into strips; 1/2 cup Pace® Picante Sauce; 1 teaspoon garlic powder; 1 can (14.5 ounces) whole peeled tomatoes, cut up; 2 medium carrot, peeled and shredded (about 1 cup); 1 1/2 cups chopped boneless, skinless chicken breasts, cooked

Crispy tortilla chips and spicy salsa make this quick-cooking version of chicken soup deliciously different.

Ingredients

4 corn tortilla (6-inch), cut into strips
3 1/2 cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Certified Organic Chicken Broth
1/2 cup Pace® Picante Sauce
1 teaspoon garlic powder
1 can (14.5 ounces) whole peeled tomatoes, cut up
2 medium carrot, peeled and shredded (about 1 cup)
1 1/2 cups chopped boneless, skinless chicken breasts, cooked

Instructions

Tips
- Ingredient Note: For 1 1/2 cups chopped cooked chicken, heat 4 cups water in a 2-quart saucepan over medium heat to a boil. Add 3/4 pound skinless, boneless chicken breast halves or thighs, cut into cubes, and cook for 5 minutes or until the chicken is cooked through. Drain the chicken well in a colander.
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.