2 Tbsp. olive oil
1/2 cup diced onion
3 cloves garlic, minced
1 carton (32 oz.) College Inn® Chicken Broth
1 can (15 oz.) Contadina® 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 garlic; cook 3 to 4 minutes until onion is softened.

2. Add broth, 1 cup water 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.