Cooking Directions

• Heat the picante sauce, broth, zucchini and chicken in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the zucchini is tender. Stir in the cilantro and tortilla strips.

Ingredients

• 1 jar (16 ounces) Pace® Picante Sauce
• 2 cups Swanson® Chicken Broth
• 1 large zucchini, diced (about 2 cups)
• 1 cup diced cooked chicken
• 2 tablespoons chopped fresh cilantro leaves
• 3 corn or flour tortilla, cut into thin strips