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Main dishes

Chicken Tortilla Soup

Chicken Tortilla Soup recipe
photo by:kraft
A Southwestern cousin of Mom’s chicken soup, this one has a kick with a crispy topping. And, like its popular 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

6
 corn tortillas (6 inch), divided
1-1/2
tsp.  oil, divided
1/2
lb.  boneless skinless chicken breasts, cut into bite-size pieces
2
cans  (14-1/2 oz. each) chicken broth
1
cup  TACO BELL® Thick & Chunky Medium Salsa
1
cup  frozen corn
1
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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