Ingredients
4 corn tortillas
3 1/2 c. Swanson® Chicken Broth (Regular, Natural Goodness™, or Certified Organic)
1/2 c. Pace® Picante Sauce
1 tsp. garlic powder
1 can whole peeled tomatoes
2 medium carrots
1 1/2 c. chopped cooked chicken
Preparation
Step 1Heat the oven to 400° F.Step 2Place the tortilla strips on a baking sheet. Bake for 15 minutes or until they’re golden.Step 3Stir the broth, picante sauce, garlic powder, tomatoes, and carrots in a 2-quart saucepan. Heat over medium-high heat to a boil. Reduce the heat to low and cook for 5 minutes.Step 4Stir in the chicken and heat through.Step 5Ladle the soup into bowls and top with the tortilla strips.Step 6Tip: For 1 1/2 cups chopped cooked chicken, use 3/4 pound boneless chicken breasts or thighs, cubed. In a 2-quart saucepan over medium heat, heat 4 cups of water to a boil. Add the chicken and cook for 5 minutes or until the chicken is done. Drain and chop the chicken.
