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® HOME ORIGINALS® Thick 'N 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 HOME ORIGINALS® 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® HOME ORIGINALS® Thick 'N Chunky Mild Salsa.

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luckymommy79

posted:1/19/2009

A waste of chicken

lilbritt_82

posted:1/18/2009

This soup was surprisingly good for how simple it is. I just topped it with tortilla chips instead of cooking the tortillas. Will definitely make this again.

lizfoster

posted:1/17/2009

This was a lot better than I expected. I also used tortilla chips instead of making them to make it even easier. If you like spicy things, adding hot sauce makes it even better. My boyfriend suggested added black beans next time, but I'll definitely make it again!

a cook

posted:1/17/2009

This soup is great!! One of my family's favorites. It is very easy to make and so delicious. I like adding a dollop of sour cream on top and usually make extra tortilla strips because we like the crunchy texture they add.

hotchick890

posted:1/12/2009

It was a lot better than I thought it would be. Only difference,I added a dollp of sour cream to mine. And it was good reheated the next day for lunch too!

a cook

posted:12/23/2008

Excellent soup, just like our favorite restaurant. Next time I will make a lot more tortilla strips. I also added green onions to each bowl. Very good flavor overall.

cookie9100

posted:12/22/2008

This soup was so delicious! I would definitely make it again. I used flour tortillas instead of corn tortillas and I think it absorbed too much of the broth in the soup, so next time I would omit the tortillas altogether and just crunch up some chips to put in. I just had the last of the left-overs and I can't wait to make it again!

ecamensky

posted:12/12/2008

This soup is really good and filling, too. I used flour tortillas instead of corn. I'm not sure if that would really make a difference, though.

snowvaliant

posted:12/11/2008

Everyone enjoyed this meal! Delicious....

diana4471

posted:12/9/2008

I made this Friday, the day was cool and the soup was wonderful. I LOVED it, and so did a friend, she wanted to make it the next day. My 15 yr.old thought it was OK, the 7yr.old liked it. I will try it with rice next time. 6 stars