Chicken Tortilla Soup

This spicy, hearty soup is perfect for dinner on a chilly autumn evening.

Chicken Tortilla Soup
from Campbell's Kitchen

Prep/Cook Time: 25 min.

4 corn tortillas (6"), cut into strips
2 cans (14 oz. each ) Swanson(R) Chicken Broth (3 1/2 cups)
1/2 cup Pace(R) 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 chicken

Directions:
  BAKE tortilla strips on baking sheet at 400°F. for 15 min. or until
golden.
  MIX broth, picante sauce, garlic powder, 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. Serves 4.
For 1 1/2 cups chopped cooked chicken, in medium saucepan over medium
heat, in 4 cups boiling water, cook 3/4 lb. boneless chicken breasts or
thighs, cubed, 5 min. or until chicken is done. Drain and chop chicken.

Kitchen Clip:
Serve cornbread or corn muffins and honey butter with this one-dish
meal. Serve vanilla ice cream topped with cinnamon for dessert.
Received on Sat Nov 8 01:50:00 2003