by LindaRD | Oct 1, 2009 | Popular Recipes
INGREDIENTS: 4 5- to 6-inch diameter corn tortillas or purchase baked tortilla chips and serve on top of soup. 2 teaspoons olive oil 2 14 1/2-ounce cans low-salt chicken broth 2 cups water 3/4 cup canned Mexican-style stewed tomatoes with juices 1 bay...
