What You'll Need
4 corn tortillas (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 carrots, peeled and shredded (about 1 cup)
1 1/2 cups chopped cooked chicken
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.