Chicken and Cheddar Tortilla Soup30+ mins 5 - 10 people
Whether it's merienda or lunch, this rich and creamy chicken soup will surely fill you up!
6 6-INCH CORN TORTILLAS
1-1/2 TSP OIL, DIVIDED
1/2 LB BONELESS AND SKINLESS CHICKEN BREAST, CUT INTO BITESIZE PIECES
14 1/2 OZ CHICKEN BROTH
1 CUP SALSA
1 CUP CORN, SHREDDED
1 CUP KRAFT CHEESE, SHREDDED
Preheat oven to 400F.
Cut the 2 tortillas into strips and toss in 1/2 tsp oil. Spread evenly on a baking sheet and bake until crisp. Stir to avoid burning.
Heat the remaining oil in a pan on medium-high heat, then add the chicken and cook for 5 minutes. Add remaining chopped tortillas, chicken broth, salsa, and corn. Bring to a boil then simmer for 15 minutes.
Serve in bowls and top with Kraft Cheddar and tortilla strips.