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Chicken Tortilla Soup


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Chicken Tortilla Soup 1 Picture


  • 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


Servings 4


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.

For less zip, prepare using TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa.

Nutrition Information Per Serving: 370 calories, 15g total fat, 7g saturated fat, 60mg cholesterol, 1400mg sodium, 34g carbohydrate, 4g dietary fiber, 5g sugars, 27g protein, 10%DV vitamin A, 6%DV vitamin C, 30%DV calcium, 10%DV iron.

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