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Tortilla Soup

Prep Time:

10 min

Total Time:

40 min

Makes:

8 servings, 1 cup each

What You Need

2 Tbsp. KRAFT Zesty Italian Dressing

2 cloves garlic, minced

2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth

1-1/2 cups water

6 frozen small boneless skinless chicken breast halves (1-1/2 lb.)

1 can (15 oz.) tomato sauce

4 cups tortilla chips (about 6 oz.), coarsely crushed

1/2 cup KRAFT Shredded Cheddar & Monterey Jack Cheese

1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream

1 large avocado, peeled, pitted and chopped

2 Tbsp. chopped fresh cilantro

Make It

MIX dressing and garlic in large saucepan; cook on medium-high heat 1 min., stirring occasionally. Gradually add broth and water, stirring until well blended. Add chicken. Bring to boil. Reduce heat to medium-low; simmer 20 min. or until chicken is cooked through (165°F). Remove chicken from broth mixture; cool slightly. Pour broth through a fine-mesh strainer; return broth to pan.

SHRED chicken; return to pan. Stir in tomato sauce. Cook on medium-high heat until heated through, stirring occasionally.

LADLE soup into eight soup bowls. Serve topped with remaining ingredients.

Kraft Kitchens Tips

Substitute

This tasty soup can also be prepared using fresh boneless skinless chicken breasts.

Jazz It Up

For added heat, add 1 chopped stemmed serrano pepper to the broth along with the chicken.

K:54034v1:107849

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Rated

by wintermom9597 on 11/17/2009
" Already had cooked chicken, so I simmered it in the broth for about 20 min. then added the tomato sauce and some fresh sweet corn. Very good, very easy. Family like it. "