Heat the pico de gallo, broth, zucchini and chicken in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 10 minutes or until the zucchini is tender.
Stir the cilantro and tortilla strips into the saucepan.
NOTES : TIP: To cut the tortillas into thin strips more easily, roll them up first, then cut them crosswise into strips.
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|Serving Size: 1 Serving (230g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 46 (46%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 30.8mg||9 %|
|Sodium 501.2mg||17 %|
|Potassium 326.1mg||9 %|
|Total Carbohydrate 2.9g||1 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 2g|
|Protein 11.2g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 101
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