Recipe: Chicken Tortilla Soup

Chicken Tortilla Soup recipe

Chicken Tortilla Soup
Makes 6 servings.


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

Serving Suggestion
Serve with a small roll and mixed green salad tossed with your favorite KRAFT Dressing.
For less zip, prepare using TACO BELL® Thick & Chunky Mild Salsa.
Credit: TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.
Recipe and photograph are property of © 2013 Kraft Foods. All rights reserved.



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