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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JamieLynnSchwartz

posted:3/7/2011

The santa fe chicken enchilada soup was amazing! I slightly altered the recipe (frozen southwest corn mix, added onions, added 1/2 cup more milk), but the flavor from the philly creme was wonderful - just what I'd hoped for.

michellew1970

posted:2/27/2011

excellent! I did add 1/2 box of chicken stock to recipe and added a few more black beans. The whole family loved it!