Chicken Tortilla Soup
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
3.5 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
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
Instructions
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.
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.
Chicken Tortilla Soup
Crispy tortilla chips and spicy salsa make this quick-cooking version of chicken soup deliciously different.
Directions
Print
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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