Prep time 5 min.

Cook time 20 min.


2 Tbsp. olive oil

1/2 cup diced onion

3 cans (14.5 oz. each) College Inn® Chicken Broth with Roasted Garlic

1 can (15 oz.) petite diced tomatoes, drained

2 cups pulled cooked chicken or rotisserie chicken

1/4 cup torn fresh basil leaves

Shaved Parmesan cheese or Toasted Parmesan Croutons (see below), optional


  1. Heat oil in a 5 to 6-qt. saucepan or Dutch oven on medium heat. Add onion and cook 3 to 4 minutes until softened.

  2. Add broth and tomatoes. Cover and bring to a boil over high heat. Reduce heat to medium and simmer 5 minutes. Stir in chicken and basil. Cook about 2 to 4 minutes or until heated through. Serve topped with shaved Parmesan cheese or Toasted Parmesan Croutons.

Toasted Parmesan Croutons - Broil baguette slices topped with Parmesan cheese just until bubbly and golden brown.

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