Santa Fe Chicken Enchilada Soup

By brownbox

Ingredients

• 1 lb. boneless skinless chicken breasts, cut into bite-size pieces
• 1 tub (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme
• 1 cup milk
• 1 can (15 oz.) black beans, rinsed
• 1 can (11 oz.) corn with red and green bell peppers, drained
• 1 can (14.5 oz.) diced tomatoes, drained
• 1/4 cup chopped fresh cilantro
• Can use 8oz. cream cheese with 1 can enchilada sauce in place of cooking creme

Details

Adapted from kraftrecipes.com

Preparation

Step 1

Cook chicken in large nonstick saucepan sprayed with cooking spray on medium-high heat 8 to 10 min. or until chicken is done, stirring frequently. Stir in cooking creme, milk, beans, corn and tomatoes; simmer on medium-low heat 6 to 8 min. or until heated through, stirring frequently.

SERVE soup topped with tortilla strips and cilantro