12 Servings
| 1 Gallon | water |
| 1/4 Cup | olive oil |
| 16 oz | boneless chicken breast, diced |
| 2 Cups | celery, chopped |
| 3 | bell peppers, chopped |
| 1 | medium yellow onion, diced |
| 2 Cups | carrots, chopped |
| 2 | medium Roma tomatoes, diced |
| 2 Tbsp | Tone’s® Southwest Chipotle |
| 2 | 6 inch corn tortillas, cut julienne |
| 1/3 Cup | chicken base |
1. In a medium size skillet, saute diced chicken in olive oil until fully cooked.
2. Add diced yellow onion and cook until onion is tender. Add remaining vegetables and Tone’s® Southwest Chipotle Seasoning to skillet and cook until vegetables are tender.
3. In a large pot, combine one gallon (128 oz) of water and 1/3 cup of chicken base and stir until base has completely dissolved. Add chicken and vegetables to the large pot and simmer on low for 25-30 minutes.
4. Add julliened corn tortilla strips and serve.