Ingredients Jump to Instructions ↓

  1. 1 jar (16 ounces) Pace® Pico De Gallo

  2. 2 cups Swanson® Chicken Broth (Regular, Natural Goodness™ or Certified Organic)

  3. 1 large zucchini, diced (about 2 cups)

  4. 1 cup diced cooked chicken

  5. 2 tablespoon chopped fresh cilantro leaves

  6. 3 corn or flour tortillas (6-inch), cut into thin strips

Instructions Jump to Ingredients ↑

  1. Directions Heat the pico de gallo, 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.

  2. Stir the cilantro and tortilla strips into the saucepan.

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


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