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cooking good in greene |
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Pico De Gallo Tortilla Soup
All materials courtesy of:
Pace
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 |
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Prep: 15 minutes
Cook: 15 minutes
Makes: 4 servings |
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 |
Directions:
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.
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