Tortilla Soup

photo by:kraft

For tortilla soup like abuela used to make, start with zesty garlic chicken, add tomato sauce, and kick up the flavor when you top with avocado, cheese and cilantro.

time

prep:

10 min

total:

40 min

servings

total:

8 servings, 1 cup each

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What You Need

Tbsp. KRAFT Zesty Italian Dressing

cloves garlic, minced

cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth

1-1/2

cups water

frozen small boneless skinless chicken breast halves (1-1/2 lb.)

can (15 oz.) tomato sauce

cups tortilla chips (about 6 oz.), coarsely crushed

1/2

cup KRAFT Shredded Cheddar & Monterey Jack Cheeses

1/3

cup BREAKSTONE'S or KNUDSEN Sour Cream

large avocado, peeled, pitted and chopped

Tbsp. chopped fresh cilantro

Make It

MIX dressing and garlic in large saucepan; cook on medium-high heat 1 min., stirring occasionally. Gradually add broth and water, stirring until well blended. Add chicken. Bring to boil. Reduce heat to medium-low; simmer 20 min. or until chicken is cooked through (165°F). Remove chicken from broth mixture; cool slightly. Pour broth through a fine-mesh strainer; return broth to pan.

SHRED chicken; return to pan. Stir in tomato sauce. Cook on medium-high heat until heated through, stirring occasionally.

LADLE soup into eight soup bowls. Serve topped with remaining ingredients.

Kraft Kitchens Tips

Substitute

This tasty soup can also be prepared using fresh boneless skinless chicken breasts.

Special Extra

For added heat, add 1 chopped stemmed serrano pepper to the broth along with the chicken.

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mariajacob

posted:2/22/2008

i used canned chicken and did NOT shred it(the chicken came in nice sized chunks)I put everything into my crock pot and cooked it on low pretty much all day, then added about 1/2cup of instant rice and that made it more hearty! it was very yummy with crushed chips,cheddar, and sour cream, added green onions on top too!!!

aubrie_99

posted:1/18/2008

Oh my gosh! This is the best my family can't get enough of it when I make it! It is so easy to make!!!

a cook

posted:1/10/2008

DELICIOUS!! I was so shocked at how yummy this soup is. The best soup I've ever tasted. Make sure you use low sodium - because it is too salty otherwise. The salt from the chips adds too much.

Mamalubear

posted:1/7/2008

My family enjoyed this recipe very much. I must say though that I felt the need to season up by starting this soup by browning up some onions and garlic. I also added quite a bit of traditional mexican seasonings before it was all said and done. It all went very quick with the use of seasoned chicken strips cut into bite size pieces. We used leftover tortilla chips from a previous take out meal and the whole thing ended up quite delicious. We were surprised.

a cook

posted:12/16/2007

I used canned shredded chicken to make a quick lunch. I may add a few veggies like onions and corn next time. Very flavorful as is.

kellbell2278

posted:12/4/2007

I loved this recipe! It is so quick and easy to make and my whole family loves it!

k1k2k3

posted:12/3/2007

I used precooked chicken strips to save time and added a can of corn because I felt like it needed something else. The toppings are a must (we used it all - tortilla chips, cheddar cheese, sour cream, avocado and cilantro) and we also added a sprinkle of chili powder and red pepper flakes for more of a mexican touch. It was a great lunch for a cold rainy day!

e11a22s33

posted:11/19/2007

This is very yummy!! I put the fresh cilantro and a hand full of pepper corns in the broth. After I strained the soup I put in 2t of White pepper.

sarahjo83

posted:11/19/2007

Good flavor. Felt like it was missing something...

StephMangum

posted:11/16/2007

Big hit! Hubby asked me to double the recipe and make on a regular basis. I added a pinch of cayenne and some whipping cream (to thicken the broth).