Ingredients:

• 2-14 oz. can of chicken broth
• 3 cooked chicken breasts, shredded (roasted chicken from grocery store)
• 1/2 bag of shredded carrots or 1 carrot, diced
• 1/2 cup diced onion
• 2 tbs. Neal’s Hot & Bothered Hot Sauce (You can add more for spicier soup)
• 1 tbs. butter
• bag of tortilla chips
• chopped cilantro, chopped green onions
• diced tomatoes (optional)

Instructions:

Saute carrots and onion in butter over medium heat until soft, but not brown. Add chicken broth, chicken and Neal’s Hot & Bothered Hot Sauce. Stir, cover and simmer for 15 minutes. Take a handful of tortilla chips and lightly crush chips into soup bowls. Ladle soup on top of tortilla chips. Garnish with chopped cilantro, green onion and tomato. (Makes 2 servings)