10 oz canned tomatoes diced green undrained canned
28 oz chicken broth canned
0.3 cup cilantro leaves chopped
5 6-inch flour tortillas cut into thin strips ()
0.3 tsp ground pepper red
0.8 cup 3/4 cup kraft zesty italian dressing italian divided kraft
2 juice of lime
1 cup cheddar cheese shredded kraft
1 lb chicken breasts boneless skinless cut into 1/4-inch-wide strips
Equipment
bowl
baking sheet
sauce pan
ladle
oven
Directions
Preheat oven to 350F. Toss tortilla strips with 1 Tbsp. of the dressing.
Spread onto nonstick baking sheet.
Bake 12 to 15 min. or until crisp and golden brown. Cool completely.
Combine remaining dressing, broth, tomatoes with liquid, bay leaf and pepper in large saucepan. Stir in 1-1/2 cups water. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 5 min.
Add chicken; simmer an additional 5 to 8 min. or until chicken is cooked through.
Remove and discard bay leaf. Stir in cilantro and lime juice.
Ladle into soup bowls just before serving; sprinkle evenly with tortilla strips and cheese.
Garnish with dollops of BREAKSTONE'S or KNUDSEN Sour Cream or additional chopped cilantro, if desired.
