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.
4 corn tortilla (6-inch), cut into strips3.5 cups Swanson® Chicken Broth0.5 cup Pace® Picante Sauce1 teaspoon garlic powder1 can (14.5 ounces) whole peeled tomatoes, cut up2 medium carrot, peeled and shredded (about 1 cup)1.5 cups chopped boneless, skinless chicken breasts, cooked
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