Pico De Gallo Tortilla Soup

Prep: 15 minutes

Cook: 15 minutes

1 jar (16 ounces) pico de gallo salsa

2 cups chicken broth

1 large zucchini, diced (about 2 cups)

1 cup diced, cooked chicken

2 tablespoons chopped fresh cilantro leaves

3 corn or flour tortillas (6-inch), cut into thin strips

Heat salsa, broth, zucchini and chicken in 4-quart saucepan over medium-high heat to a boil. Reduce heat to low. Cover and cook 10 minutes or until zucchini is tender.

Stir cilantro and tortilla strips into saucepan. Makes 4 servings.

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