To Prepare:

• 2 (14.5 oz.) cans chicken broth
• 1 large boneless chicken breast or 1 1/2 cups cooked, shredded chicken
• 1 can (14.5 oz) petite diced tomatoes (use jalapeño or fire-roasted style for a kick)
• 1 cup water

Cooking Instructions:

1. Bring chicken broth, soup mix, chicken breast (if using raw), and water to a boil. Cover, reduce heat, and simmer 20 minutes or until chicken is tender.
2. Remove chicken breast, shred, and return to soup pot (if using cooked chicken, add now). Add diced tomatoes and simmer on low heat for 10-15 minutes.
3. Top with crumbled tortilla chips & shredded cheddar cheese to serve. Add a spoonful of salsa or some hot sauce for extra heat.