Preparation:
1. Heat oven to 425 degrees. Mix salsa, bell pepper, chilies and broth in 2-quart saucepan. Heat to boiling; reduce heat. Simmer uncovered 15 minutes.
2. While mixture is simmering, place tortilla strips in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch. Bake 5 to 8 minutes or until crisp.
3. Divide beef and tortilla strips among 4 soup bowls. Pour soup over beef and tortilla strips. Top with tomato. |
