|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.