Chicken Tortilla Soup

By carol gorman

Ingredients

• 6 corn tortillas (6 inch), divided
• 1-1/2 tsp. oil, divided
• 1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 2 cans (14-1/2 oz. each) chicken broth
• 1 cup TACO BELL® Thick & Chunky Medium Salsa
• 1 cup frozen corn
• 1 cup KRAFT Shredded Cheddar Cheese

Details

Servings 6
Preparation time 15mins
Cooking time 55mins
Adapted from kraftrecipes.com

Preparation

Step 1

Heat oven to 400°F.

Cut 2 tortillas into strips; toss with 1/2 tsp. oil. Spread in single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.

Meanwhile, finely chop remaining tortillas. Heat remaining oil in large saucepan on medium-high heat. Add chicken; cook and stir 5 min. Add chopped tortillas, broth, salsa and corn. Bring to boil; simmer on medium-low heat 15 min.

Serve topped with cheese and tortilla strips.