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Cast iron press for corn tortillas, flatbreads
Lightweight aluminum tortilla press — easier to handle than cast iron
Insulated warmer keeps tortillas hot through the meal
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
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Cast iron press for corn tortillas, flatbreads
Lightweight aluminum tortilla press — easier to handle than cast iron
Insulated warmer keeps tortillas hot through the meal
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
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Heat the oven to 400 F. Place the tortilla strips on a baking sheet. Bake for 15 minutes or until they're golden. Stir the broth, picante sauce, garlic powder, tomatoes, and carrots in a 2-quart saucepan. Heat over medium-high heat to a boil. Reduce the heat to low and cook for 5 minutes. Stir in the chicken and heat through. Ladle the soup into bowls and top with the tortilla strips. Tip: For 1 1/2 cups chopped cooked chicken, use 3/4 pound boneless chicken breasts or thighs, cubed. In a 2-quart saucepan over medium heat, heat 4 cups of water to a boil. Add the chicken and cook for 5 minutes or until the chicken is done. Drain and chop the chicken.