1/2 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 large avocado, chopped
2 Tbsp. chopped fresh cilantro
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Let's Make It
Cook dressing and garlic in large saucepan on medium-high heat 1 min., stirring occasionally. Stir in broth and water. Add chicken. Bring liquid to boil; simmer on medium-low heat 20 min. or until chicken is done (165°F). Remove chicken from pan, reserving liquid in pan; set chicken aside. Pour reserved liquid through fine-mesh strainer into bowl. Discard strained solids; return liquid to saucepan.
Shred chicken; add to liquid in pan. Stir in tomato sauce; cook on medium-high heat 5 min. or until heated through, stirring occasionally.
Serve chicken mixture topped with remaining ingredients.
Serve with a side salad and small whole wheat roll to make a complete meal.
This tasty soup can also be prepared using frozen boneless skinless chicken breasts or boneless skinless chicken thighs.
For more heat, add 1 chopped stemmed serrano chile to cooked garlic in pan along with the broth and chicken.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 21g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 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.