Santa Fe Chicken Enchilada Soup

By cmschnettler

Ingredients

• 4 corn tortillas (6 inch), cut into strips
• 1 tsp. oil
• 8 oz. boneless skinless chicken breasts, cut into bite-size pieces
• 1 tub (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme OR 4 oz. light cream cheese mixed with 4 oz. light sour cream
• 1 cup milk
• 2 cans (15 oz.) black beans, rinsed
• Mexican spices
• Hatch chilies, chopped
• Poblano pepper, chopped
• 1 can (11 oz.) corn, drained
• 1 can (14.5 oz.) diced tomatoes, drained
• 1 can Rotel
• 1 can enchilada sauce
• 1 can chicken stock
• 1/4 cup chopped fresh cilantro

Details

Servings 6
Preparation time 10mins
Cooking time 28mins
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 400°F.

TOSS tortilla strips with oil; spread into single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.

MEANWHILE, 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 rest of ingredients, except for cilantro; simmer on medium-low heat 6 to 8 min. or until heated through, stirring frequently.

SERVE soup topped with tortilla strips and cilantro.