Chicken Tortilla Soup

Chicken Tortilla Soup

What You Need

6 corn tortillas (6 inch), divided

1-1/2 tsp.  oil, divided

1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces (I used more likes 3/4 lb.) 

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

Make It

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.