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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a cook

posted:10/1/2009

I've made this multiple times. Fast, Easy, and tastes great.

keto

posted:9/24/2009

Love this! The only thing I would change is instead of baked tortilla strips use crunched up nachos. I did this with the leftovers and I like it better. It gives it a little salty flavor. Although if you have company the stips are much more elegant

NanaChristinaSr

posted:9/17/2009

just need to add more vegtable broth,

jkplus4

posted:8/19/2009

We lived in San Antonio for 4 years and I totally got addicted to Chicken Tortilla Soup. When we moved to CA I wanted to keep up my "addiction." When I saw this recipe I thought it was almost to simple to be good, well I was wrong!! This is absolutely delicious!! It actually came pretty close to the soup at my favorite place in San Antonio. I still cant get over how good this was being that is was SO simple and easy to make. The one thing I did do different is I fried the corn in a pan first to give it a extra layer of flavor. The one thing bad is that you will have to eat it all that night because the leftovers are not the best. The tortillas kind of break down in the liquid over night so I would plan on making just enough for one night or maybe try to freeze the leftovers next time.

triciareeves

posted:7/2/2009

This was really easy to make and tasted really good.

a cook

posted:6/29/2009

Super easy & super yummy! The corn tortillas on top are fun-just be sure to cook them long enough so they get crunchy. Top with dollop of sour cream!

lhainley

posted:6/27/2009

Very good. The tortilla strips on top were just okay...if possible try to find them in the store. That would be easier plus probably tastier.

pbnj10

posted:5/16/2009

all my family loves this soup they want me to make it all the time.its quick and easy.my dad has a very pick taste, to get a complement from him is hard but from all my dishes this is his favorite :)

anaj95

posted:5/6/2009

Fabulous and so easy! I browned the chicken using taco seasoning to add a little more taste to the final dish. I also added more corn (to increase our daily veggie intake). Instead of baking tortillas, we just used tortilla chips crumbled on top of the soup (w/the cheese). All-in-all, such an easy, quick recipe and tasted so good. Hubby went back for 3rds he loved it so much. This will be a staple in the winter months.

mbvolleyball4

posted:4/8/2009

This recipe was delicious. My family LOVED it! And it was so simple to make!