Description
A recipe for Pico De Gallo Tortilla Soup

Ingredients

• 1 jar (16 ounces) Pace Pico De Gallo Salsa
  
• 2 cups Swanson Chicken Broth (regular, Natural Goodness or Certified Organic)
  
• 1 large zucchini, diced (about 2 cups)
  
• 1 cup diced, cooked chicken
  
• 2 tablespoons chopped fresh cilantro leaves
  
• 3 corn or flour tortillas (6-inch), cut into thin strips

Preparation
Prep: 15 minutes | Cook: 15 minutes

1. Heat salsa, broth, zucchini and chicken in 4-quart saucepan over medium-high heat to a boil. Reduce heat to low. Cover and cook 10 minutes or until zucchini is tender.

2. Stir cilantro and tortilla strips into saucepan.

Tip: To cut tortillas into thin strips more easily, roll them up first, then cut them crosswise into strips.

Nutrition
no information available

Serves
Makes: 4 servings

Variations
no information available