Chicken Tortilla Soup

photo by:kraft

A Southwestern cousin of mom’s chicken soup, this one has a little more kick with a crispy topping. And, like its best-loved relative, it’ll make you feel good all over.

time

prep:

15 min

total:

40 min

servings

total:

6 servings, about 1 cup each

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What You Need

corn tortillas (6 inch), divided

1-1/2

tsp. oil, divided

1/2

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

Make It

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.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Serving Suggestion

Serve with a small roll and mixed green salad tossed with your favorite KRAFT Dressing.

Substitute

For less zip, prepare using TACO BELL® Thick & Chunky Mild Salsa.

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carolbricker

posted:2/10/2008

One of our family favorites.

baristajill

posted:2/5/2008

I made this recipe for my husband because he LOVES this soup from local restaurants. I was afraid it wouldn't measure up, but it was absolutely delicious! He was very impressed and so was I!

natesmomma05

posted:2/4/2008

Easy and good!

katies

posted:2/4/2008

Mmm, Mmm, Mmm!!!

conley.sarah

posted:2/3/2008

so easy and so tasty!!

rachels16

posted:2/2/2008

It was so easy to make and my whole family loved this recipe!!! It was gone in less then a hour so next time I will have to double up on the recipe..

photonut10

posted:1/27/2008

I loved this!! I just used left over chicken from dinner the night before so it only took 5 min to prep and 20 min of total cook time. Great and quick! I think the next time i make it will make more broth because i like to have more juice. I also dont like corn tortillas so i used tortilla chips and just crushed them and put them in my soup. Very tasty!!

a cook

posted:1/26/2008

Super Delicious! We made the soup in a big stock pot, then set aside the sour cream, avacado, cheese, tortilla chips, and kidney beans so everyone could make it how they liked it! ---Watch the tortilla strips in the oven--- they take less than 10 min :)

jhohnholt

posted:1/24/2008

Yum! I love the consistency of the broth with the corn tortillas. Don't leave that out!!

a cook

posted:1/16/2008

Very tasty and easy. Great for getting rid of leftovers.