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Source: Swanson's Simply Delicious Cookbook

Chicken Tortilla Soup
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Serves: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
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4 corn tortillas, (6"), cut into strips
2 cans (14 oz. each) Swanson® Chicken Broth, (3 1/2 cups)
1/2 cup Pace® Picante Sauce
1 tsp. garlic powder
1 can (14 1/2 oz.) whole peeled tomatoes, cut up
2 medium carrots, shredded
1 1/2 cups chopped cooked chickens

BAKE tortilla strips on baking sheet at 400°F. for 15 min. or until golden.

MIX broth, picante sauce, garlic, tomatoes and carrots in saucepan. Heat to a boil. Cook over low heat 5 min.

ADD chicken and heat through.

LADLE soup into bowls and top with tortilla strips.

For 1 1/2 cups chopped cooked chicken, in medium saucepan over medium heat, in 4 cups boiling water, cook 3/4 pound skinless, boneless chicken breasts or thighs, cubed, 5 minutes or until chicken is no longer pink. Drain and chop chicken.

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