Chicken and Cheddar Tortilla Soup

30+ 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, divided, Oil

1/2 lb, Boneless 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

Product Used:


Preheat oven to 400F.

Cut 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 remaining oil in a pan on medium-high heat. Add chicken and cook for 5 minutes. Add chopped remaining 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.