Chicken Tortilla Soup

Ingredients

• 28 oz chicken broth canned
• 6 6-inch corn tortillas divided ()
• 1 cup regular corn frozen
• 1.5 tsp oil divided
• 1 cup taco bellâ® & chunky salsa thick
• 1 cup cheddar cheese shredded kraft
• 0.5 lb chicken breasts boneless skinless cut into bite-size pieces

Equipment

• baking sheet
• sauce pan
• oven

Directions

1. Heat oven to 400F.
2. Cut 2 tortillas into strips; toss with 1/2 tsp. oil.
3. Spread in single layer on baking sheet.
4. Bake 10 to 12 min. or until crisp, stirring occasionally.
5. Meanwhile, finely chop remaining tortillas.
6. Heat remaining oil in large saucepan on medium-high heat.
7. Add chicken; cook and stir 5 min.
8. Add chopped tortillas, broth, salsa and corn. Bring to boil; simmer on medium-low heat 15 min.
9. Serve topped with cheese and tortilla strips.