Pace Pico de Gallo Tortilla Soup

1. 1

   Heat the pico de gallo, broth, zucchini, and chicken in a 4-quart saucepan over medium-high heat to a boil.

2. 2

   Reduce the heat to low.

3. 3

   Cover and cook for 10 minutes or until the zucchini is tender.

4. 4

   Stir the cilantro and tortilla strips into the saucepan.

5. 5

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

* Per serving · 4 servings · Values may vary.

No additional tips available.