Santa Fe Chicken Enchilada Soup

photo by:kraft

Warm up with a piping hot bowl of Southwestern comfort, with chicken, veggies and black beans in a creamy broth, topped with the perfect amount of crunch.

time

prep:

10 min

total:

28 min

servings

total:

6 servings, about 1 cup each

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What You Need

corn tortillas (6 inch), cut into strips

tsp. oil

lb. boneless skinless chicken breasts, cut into bite-size pieces

tub (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme

cup milk

can (15 oz.) black beans, rinsed

can (11 oz.) corn with red and green bell peppers, drained

can (14.5 oz.) diced tomatoes, drained

1/4

cup chopped fresh cilantro

Make It

HEAT oven to 400°F.

TOSS tortilla strips with oil; spread into single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.

MEANWHILE, cook chicken in large nonstick saucepan sprayed with cooking spray on medium-high heat 8 to 10 min. or until chicken is done, stirring frequently. Stir in cooking creme, milk, beans, corn and tomatoes; simmer on medium-low heat 6 to 8 min. or until heated through, stirring frequently.

SERVE soup topped with tortilla strips and cilantro.

Kraft Kitchens Tips

Special Extra

Serve with lime wedges to give the soup a little citrus kick.

Serving Suggestion

Serve this hearty soup with a tossed leafy green salad.

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a cook

posted:2/16/2012

I made a couple of alterations. I used fire-roasted Tex Mex tomatoes and white shoepeg corn instead of the Mexican corn. I also served it with tortilla chips. It was delicious. I couldn't believe how easy it was.

a cook

posted:2/5/2012

I followed the recipe exactly and it was awesome !! No Changes from me and my fussy eaters

switty2

posted:1/13/2012

We LOVED this recipe. I changed it up a bit. Sauted onion and green pepper, then added the cream, 1 can of chicken broth, cooked chicken, corn, black beans and canned diced tomatoes. We made cheese quesadillas and dipped it in the soup like grilled cheese. We will make this again for sure. YUM!!

gr8collie

posted:1/10/2012

Super easy! I followed recipe exactly as written and it was very good. I ended up adding some chicken broth, shredded cheddar cheese and cracked black pepper. Served with cooked rice. Yum!

a cook

posted:1/7/2012

Delicious!

a cook

posted:1/3/2012

Delicious - I used rotel instead of plain tomatoes and chips instead of the tortilla strips. I also added a little cumin & Mexene seasoning. Overall, very hearty, slightly spicy and yummy on a cold night! Will definitely make it again.

Gradder

posted:12/23/2011

The only problem with this recipe is I didn't make enough. The whole family rated it five stars. I didn't change a thing.

MyrandaMarie

posted:11/19/2011

A new regular for my family. Will add some chicken broth next time to thin it out some. So easy to make.

a cook

posted:10/28/2011

My family and I loved it! Tasted like it took me hours to make, but only took a few minutes. I did add some chicken broth so it wouldnt be to thick.

a cook

posted:10/24/2011

LOVED this recipe. It was so simple, very filling, and the flavors were great. Instead of making the tortilla strips we used pita chips crunched up on top and they were great. I would definitely recommend this to others and plan to make it again.