Published: May 1, 2008
Recipe is from Pace.
1 (16-oz.) jar Pace Pico de Gallo Salsa
2 cups canned chicken broth
1 large zucchini, diced (about 2 cups)
1 cup diced, cooked chicken
2 tbls. chopped fresh cilantro
3 (6-inch) corn or flour tortillas, cut into thin strips
1. Heat salsa, broth, zucchini and chicken in a 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.