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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beejoyful14

posted:8/5/2011

This was such an easy and delicious meal! I have made it twice in one week!!! :-)

a cook

posted:7/28/2011

Didnt like this Recipe because this isnt the real way to make Tortilla Soup..

Denyc

posted:7/19/2011

We loved this!! We shredded the chicken and topped the soup with a little shredded cheddar and sour cream.

btoe32

posted:6/23/2011

Fast, cheap, and super good!

Kristen19741

posted:3/9/2011

This is a favorite in our house! I boil and shred the chicken, am generous with the salsa, and add a can of black beans. The corn tortillas are super yummy! Love this soup!

a cook

posted:3/5/2011

This was fantastic. I added a can of black beans and used shredded chicken and pre-made tortilla strips and my family loved it (including my picky 5-year-old daughter). I will definitely make this again!!!

a cook

posted:2/10/2011

Delicious. I cut some of the time off by using store bought tortillas chips for the topping (instead of baking the 2 corn tortillas in the oven). I also used a small bag of pre-cooked chicken fahita meat. This was so easy, I will definitely make it again.

Foppygirl69

posted:1/25/2011

loved it!

a cook

posted:1/17/2011

very delicious! I added some ground cumin and chili powder for some extra heat. Net time I will probably add black beans. So easy to make!

astacyi

posted:12/28/2010

I made this last night, and i must say I was VERY Pleasantly suprised. My husband is Mexican and is very picky about his "mexican" food. I have made a tortilla soup that took much longer and had many complicated ingredients, but this simple recipe was WAY better. It was DELICIOUS!!!!! I could not stop saying WOW this is great. I did leave out the tortillas in the soup and just topped w/ crushed tortilla chips and it was still great! I used leftover chicken and just sauteed w/ some poultry seasoning, cumin, garlic/onion, then added the other ingredients (i also added half a can of diced tomatoes to make less spicy for my young kids...my kids loved it age 3, 7, and 9) Thanks Kraft for a great EASY recipe....A KEEPER!