1. Preheat oven to 350°F. Spread tortilla strips in a single layer on a large baking sheet. Bake about 15 minutes or until crisp.

2. In an extra-large skillet bring salsa to simmering over medium heat; stir in broth. Return to simmering. Simmer, uncovered, for 2 minutes. Stir in ham.

3. Set aside a few of the tortilla strips for garnishing. Stir the remaining tortilla strips into salsa mixture. Simmer, uncovered, about 3 minutes or until tortilla strips soften and mixture thickens slightly.

4. Garnish with the reserved tortilla strips and, if desired, jalapeño peppers. Serve with cheese, sour cream, and, if desired, Fried Eggs.

Fried Eggs

1. In a large skillet melt butter over medium heat. (Or coat an unheated skillet with cooking spray; heat skillet over medium heat until hot.) Break eggs into skillet. Sprinkle with salt and pepper. Reduce heat to low; cook eggs for 3 to 4 minutes or until whites are completely set and yolks start to thicken. For fried eggs over easy or over hard, when the whites are completely set and the yolks start to thicken, turn eggs and cook for 30 seconds more (over easy) or 1 minute more (over hard).

*Tip:

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Steam-Basted Fried Eggs

Prepare as directed, except cook eggs until edges turn white. Add 1 to 2 teaspoons water. Cover skillet; cook eggs for 3 to 4 minutes or until yolks begin to thicken but are not hard.