Chicken Tortilla Soup

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

Directions

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.

Ingredients

4 corn tortilla (6-inch), cut into strips
3.5 cups Swanson® Chicken Broth
0.5 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)
1.5 cups chopped boneless, skinless chicken breasts, cooked

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