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Tortilla Soup

average rating

rate/review

prep time

10 min

total time

40 min

makes

photo by:

kraft

recipe by: kraft

What You Need

Soup

2 Tbsp. Kraft Zesty Italian Dressing

2 cloves garlic, minced

2 cans (10 fl oz/284mL each) 25%-less-sodium chicken broth

3 cups water

6 small frozen boneless skinless chicken breasts (1-1/2 lb./750 g)

1 can (398 mL) tomato sauce

Toppings

4 cups tortilla chips (about 175 g), coarsely crushed

1/2 cup Kraft Tex Mex Shredded Cheese

1/3 cup sour cream

1 large avocado, peeled, pitted and chopped

2 Tbsp. chopped 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 (170ºF). 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 the remaining topping ingredients.