Enjoy this delicious Chicken Tortilla Soup, a Southwestern cousin of Mom's chicken soup. Like its popular relative, it'll make you feel good all over.
What You Need
Original recipe yields 6 servings
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
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Let's Make It
Heat oven to 400°F.
Cut 2 tortillas into strips; toss with 1/2 tsp. oil. Spread onto rimmed 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.
Serve with a small roll and mixed green salad tossed with your favorite KRAFT Dressing.
For less zip, prepare using TACO BELL® Thick & Chunky Mild Salsa.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.