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Tortilla Soup

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Tortilla Soup recipe
photo by:
kraft
For tortilla soup like abuela used to make, start with zesty garlic chicken, add tomato sauce, and kick up the flavor when you top with avocado, cheese and cilantro.
time
prep:
10 min
total:
40 min
servings
total:
8 servings, 1 cup each
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What You Need

2
Tbsp. KRAFT Zesty Italian Dressing
2
cloves garlic, minced
2
cans  (14-1/2 oz. each) fat-free reduced-sodium chicken broth
1-1/2
cups water
6
 frozen small boneless skinless chicken breast halves (1-1/2 lb.)
1
can (15 oz.) tomato sauce
4
cups tortilla chips (about 6 oz.), coarsely crushed
1/2
cup KRAFT Shredded Cheddar & Monterey Jack Cheeses
1/3
cup BREAKSTONE'S or KNUDSEN Sour Cream
1
large avocado, peeled, pitted and chopped
2
Tbsp. chopped fresh cilantro

Make It

MIX dressing and garlic in large saucepan; cook on medium-high heat 1 min., stirring occasionally. Gradually add broth and water, stirring until well blended. Add chicken. Bring to boil. Reduce heat to medium-low; simmer 20 min. or until chicken is cooked through (165°F). Remove chicken from broth mixture; cool slightly. Pour broth through a fine-mesh strainer; return broth to pan.

SHRED chicken; return to pan. Stir in tomato sauce. Cook on medium-high heat until heated through, stirring occasionally.

LADLE soup into eight soup bowls. Serve topped with remaining ingredients.

Kraft Kitchens Tips

Substitute
This tasty soup can also be prepared using fresh boneless skinless chicken breasts.
Special Extra
For added heat, add 1 chopped stemmed serrano pepper to the broth along with the chicken.
K:54034v1:107849
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