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Santa Fe Chicken Enchilada Soup

Santa Fe Chicken Enchilada Soup recipe
photo by:kraft
Warm up with this enchilada-inspired Southwestern soup, made with chicken, veggies and beans in a creamy broth, topped with the perfect amount of crunch.
time
prep:
10 min
total:
28 min
servings
total:
6 servings, about 1 cup each
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What You Need

4
 corn tortillas (6 inch), cut into strips
1
tsp.  oil
1
lb.  boneless skinless chicken breasts, cut into bite-size pieces
1
tub  (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme
1
cup  milk
1
can  (15 oz.) black beans, rinsed
1
can  (11 oz.) corn with red and green bell peppers, drained
1
can  (14.5 oz.) diced tomatoes, drained
1/4
cup  chopped fresh cilantro

Make It

HEAT oven to 400°F.

TOSS tortilla strips with oil; spread into single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.

MEANWHILE, cook chicken in large nonstick saucepan sprayed with cooking spray on medium-high heat 8 to 10 min. or until chicken is done, stirring frequently. Stir in cooking creme, milk, beans, corn and tomatoes; simmer on medium-low heat 6 to 8 min. or until heated through, stirring frequently.

SERVE soup topped with tortilla strips and cilantro.

Kraft Kitchens Tips

Special Extra
Serve with lime wedges to give the soup a little citrus kick.
Serving Suggestion
Serve this hearty soup with a tossed leafy green salad.
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