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Source: Campbell's Recipes
Tagged With: 4 servings (about 1 1/2 cups each)
Chicken Tortilla Soup
Crispy tortilla chips and spicy salsa make this quick-cooking version of chicken soup deliciously different.
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Serves: 4 servings (about 1 1/2 cups each)
Prep Time: 15 minutes
Cook Time: 25 minutes
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4 Mission® corn tortilla (6-inch), cut into strips
3 1/2 cups Swanson® Chicken Broth (Regular, Natural Goodness®or Certified Organic)
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.
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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