All Recipes

Chicken Tortilla Soup

Prep

15-30 mins

Total

45 min

Servings

6 Servings

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

(14-1/2 oz. each) chicken broth

1 cup

TACO BELL® Thick & Chunky Medium Salsa

1 cup

frozen corn

1 cup

KRAFT Shredded Cheddar Cheese

Instructions

Step 1

Heat oven to 400°F.

Step 2

Cut 2 tortillas into strips; toss with 1/2 tsp. oil. Spread onto rimmed baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.

Step 3

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.

Step 4

Serve topped with cheese and tortilla strips.

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