Tortilla Soup

Ingredients

• 1 large avocado chopped
• 15 oz tomato sauce canned
• 0.3 cup knudsen cream sour
• 28 oz chicken broth fat-free reduced-sodium canned
• 2 Tbsp cilantro leaves fresh chopped
• 2 cloves garlic minced
• 2 Tbsp 2 tbsp. kraft zesty italian dressing italian kraft
• 0.5 cup cheddar & monterey jack cheeses shredded kraft
• 1.5 lb chicken breasts boneless skinless
• 6 oz tortilla chips crushed
• 1.5 cups water 

Equipment

• bowl
• frying pan
• sauce pan
• sieve

Directions

1. Cook dressing and garlic in large saucepan on medium-high heat 1 min., stirring occasionally. Stir in broth and water.
2. Add chicken. Bring liquid to boil; simmer on medium-low heat 20 min. or until chicken is done (165F).
3. Remove chicken from pan, reserving liquid in pan; set chicken aside.
4. Pour reserved liquid through fine-mesh strainer into bowl. Discard strained solids; return liquid to saucepan.
5. Shred chicken; add to liquid in pan. Stir in tomato sauce; cook on medium-high heat 5 min. or until heated through, stirring occasionally.
6. Serve chicken mixture topped with remaining ingredients.