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