CHICKEN TORTILLA SOUP
After having several restaurant versions, this is still my favorite.
*the only change I made was choosing a black bean & corn salsa and tostitos chips for the top
6 corn tortillas (6 inch), divided
1-1/2 tsp. oil, divided
1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
2 cans (14 oz. each) chicken broth
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Medium Salsa
1 cup frozen corn
1 cup KRAFT Shredded Cheddar Cheese
HEAT oven to 400°F.
CUT 2 tortillas into strips; toss with 1/2 tsp. oil. Spread in single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.
MEANWHILE, finely chop remaining 4 tortillas. Heat remaining oil in large saucepan on medium-high heat. Add chicken; cook and stir 5 min. Add chopped tortillas, broth, salsa and corn. Bring to boil; simmer on medium-low heat 15 min.
SERVE topped with cheese and tortilla strips.