Tortilla Chicken Soup Recipe

Tortilla Chicken Soup Recipe

  • 1 large onion, chopped
  • 2 tablespoons KRAFT Fruit & Veg Roasted Yellow Pepper, Garlic and Lime Dressing, divided
  • 1 (900 ml) carton 25%-less-sodium chicken broth
  • 1 (28 ounce) can diced tomatoes, undrained
  • 1 1/2 cups salsa
  • 2 large flour tortillas
  • 2 cups shredded cooked chicken
  • 1 cup frozen corn
  • 1 cup KRAFT Creamy Mexicana Shredded Cheese with a TOUCH OF PHILADELPHIA
  • 1/2 cup chopped fresh cilantro
  1. Heat oven to 375 degrees F (190 degrees C).
  2. Heat 1 tablespoon dressing in large saucepan on medium heat. Add onions; cook and stir 5 minutes or until crisp-tender. Stir in broth, tomatoes and salsa; bring to boil. Simmer on medium-low heat 10 minutes, stirring occasionally.
  3. Meanwhile, brush both sides of tortillas with remaining dressing; cut in half, then into 1/2-inch-wide strips. Spread onto rimmed baking sheet. Bake 10 minutes or until crisp and lightly browned.
  4. Stir chicken and corn into soup. Bring to boil on medium heat; simmer on medium-low heat 5 minutes or until heated through, stirring occasionally.
  5. Serve soup topped with cheese, tortilla strips and cilantro.
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