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Pico de Gallo Tortilla Soup

Published: May 1, 2008
Recipe is from Pace.

Serves 4.

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.

Comments on: "Pico de Gallo Tortilla Soup" (2)

  1. Hi there! Do you make any Pico de Gallo without sugar? I am diabetic…

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