Cooking Directions

• 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