• 1 cup cooked, cubed chicken
• 1 cup chopped onion
• 1 teaspoon minced garlic
• 1 10-ounce can tomatoes with chilies
• 2 cups chicken broth
• 1/8 teaspoon pepper
• 1 4-ounce can green chilies
• 1 cup broken corn taco shells
• 2 tablespoons coarsely chopped fresh cilantro

1. Combine chicken, onion, garlic, tomatoes, broth and green chilies in a medium saucepan. Cover and cook about 20 minutes, until heated through.
2. Top with broken tortilla strips. Sprinkle with cilantro.

From Flavors of Fiesta by University of Illinois Extension