Tortilla Soup

2T. Kraft zesty Italian dressing
2 cloves garlic, minced
2 cans (14 ½ oz. each) chicken broth
1 ½ c. water
3 frozen boneless skinless chicken breasts
1 can tomato sauce
Toppings:
Crushed tortilla chips shredded cheese
Sour cream chopped avocado

Mix dressing and garlic in saucepan; cook on med hi for 1 min. Gradually add broth and water, stirring until blended. Add chicken. Bring to boil. Reduce heat to med-low; simmer 20 minutes or until chicken is cooked through. Remove chicken from broth mixture; Pour broth through a fine-mesh strainer; return broth to pan. Shred chicken; return to pan. Stir in tomato sauce. Cook until heated through.

*Submitted by Melissa Merrill