Name: Chicken Tortilla Soup
Prep time: 10 min
Cook time: 10 min
Yield: 4
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Chicken Tortilla Soup

1. 4 corn tortillas -

2. 3 1/2 c. Swanson® Chicken Broth (Regular, Natural Goodness™, or Certified Organic) -

3. 1/2 c. Pace® Picante Sauce -

4. 1 tsp. garlic powder -

5. 1 can whole peeled tomatoes -

6. 2 medium carrots -

7. 1 1/2 c. chopped cooked chicken -

How to cook deliciously - Chicken Tortilla Soup

1. Stage

Heat the oven to 400° F.

2. Stage

Place the tortilla strips on a baking sheet. Bake for 15 minutes or until they're golden.

3. Stage

Stir 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.

4. Stage

Stir in the chicken and heat through.

5. Stage

Ladle the soup into bowls and top with the tortilla strips.

6. Stage

Tip: 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.