Chicken Tortilla Soup

By johandi

Ingredients

• 4 flour tortillas (6 inch)
• 2 Tbsp. Kraft Zesty Italian Dressing, divided
• 1/2 lb. (250 g) boneless skinless chicken breasts (about 2 small halves)
• 1 can (19 fl oz/540 mL) chili-style stewed tomatoes, undrained
• 1 can (10 fl oz/284 mL) chicken broth
• 1/4 cup chopped cilantro
• Juice from 1 medium limes
• 1 cup Kraft Tex Mex Shredded Cheese

Details

Servings 4
Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

PREHEAT oven to 400°F. Cut tortillas into strips; toss with 1 Tbsp. of the dressing, then spread into single layer on baking sheet. Bake 8 to 10 min. or until crisp and lightly browned.

MEANWHILE, cut chicken into bite-sized chunks. Heat remaining 1 Tbsp. dressing in large saucepan on medium-high heat. Add chicken; cook and stir 5 min. Add tomatoes and broth; stir. Bring to a boil. Reduce heat to medium-low; simmer 15 min., stirring occasionally. Stir in cilantro and lime juice.

LADLE soup into serving bowls; top with cheese and tortilla strips.
kraft kitchens tipsSpecial ExtraGarnish individual servings with sour cream, chopped avocado or guacamole.

nutritional information serving size = 1 cup per serving

Calories 362 Total fat 15.6 g Saturated fat 5.8 g Cholesterol 59 mg Sodium 1860 mg Carbohydrate 30.4 g Dietary fibre 3.4 g Protein 28 g Vitamin A 23 %DV Calcium 28 %DV Iron 24 %DV Nutrition BonusThis heartry soup is an excellent source of calcium. It is also a good source of vitamin A, vitamin C, B vitamins and iron.