Chicken Tortilla Soup
0 Picture
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 oz. each) chicken broth
- 1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Medium Salsa
- 1 cup frozen corn
- 1 cup KRAFT Shredded Cheddar Cheese
Details
Servings 4
Adapted from kraftfoods.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 4 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.
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.
Kraft Kitchens Tips
Serving Suggestion
Serve with a small roll and mixed green salad tossed with your favorite KRAFT Dressing.
Substitute
For less zip, prepare using TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa.
Review this recipe