1 jar (16 ounces) Pace® Picante Sauce2 cups Swanson® Chicken Broth1 large zucchini, diced (about 2 cups)1 cup diced cooked chicken2 tablespoons chopped fresh cilantro leaves3 corn or flour tortilla, cut into thin strips
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.