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!

Ingredients

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  

Product Used:

Method:

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.