- 3 corn tortillas, cut in strips
- 2 tablespoons cooking oil
- 1 cup purchased red or green salsa
- 2 14 ounce can reduced sodium chicken broth
- 2 cups cubed cooked chicken (12 ounces)
- 1 zucchini, coarsely chopped
- Lime wedges (optional)
- Sour cream (optional)
1. In a large skillet cook tortilla strips in hot oil until crisp; remove with slotted spoon and drain on paper toweling.
2. In a large saucepan combine salsa and chicken broth; bring to boiling over medium-high heat. Add turkey and zucchini; heat through. Serve in bowls topped with tortilla strips, lime wedges, and cilantro. Makes 4 servings.
2. In a large saucepan combine salsa and chicken broth; bring to boiling over medium-high heat. Add turkey and zucchini; heat through. Serve in bowls topped with tortilla strips, lime wedges, and cilantro. Makes 4 servings.
