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    Chicken Tortilla Soup View Edit

    Servings: Not specified

    Directions

    PREHEAT oven to 400°F. Cut 2 of the tortillas into strips; toss with 1/2 tsp. of the oil. Spread in single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally. MEANWHILE, finely chop remaining 4 tortillas. Heat remaining 1 tsp. 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; reduce heat to medium-low and simmer 15 min. LADLE soup into serving bowls; top with cheese and tortilla strips.

    Ingredients
    • 6 corn tortillas (6 inch), divided
    • 1-1/2 tsp. oil, divided
    • 1/2 lb. boneless skinless chicken breasts, cut into bite-sized chunks
    • 2 cans (14 oz. each) chicken broth
    • 1 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Medium Salsa
    • 1 cup frozen corn
    • 1 cup KRAFT Shredded Cheddar Cheese

    Parsed from recipe text (no separate ingredient records).

    Comments

    Prep Time: 15 min Total Time: 35 min Makes: 4 servings Serving Suggestion Serve with a small roll and a mixed green salad tossed with your favorite KRAFT Dressing. Substitute For less zip, prepare as directed using TACO BELL HOME ORIGINALS Thick 'N Chunky Mild Salsa.

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