Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1         cup           mild salsa
1/4       cup           chopped red or green bell pepper
1/2       teaspoon      ground red chilies or chili powder
14 1/2    ounces        ready-to-serve chicken broth
6                       corn tortillas (5 or 6 inches in diameter), cut into 1/2-inch strips
1/2       pound         cooked deli roast beef, cut into 1-inch pieces (about 2 cups)
1         large         tomato, chopped (1 cup)

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.