Ingredients
4 corn tortillas (6-inch)
1 tsp. oil
1 lb. boneless skinless chicken breasts
1 tub PHILADELPHIA Santa Fe Blend Cooking Creme
1 c. milk
1 can black beans
1 can corn with red and green bell peppers
1 can diced tomatoes
1/4 c. chopped fresh cilantro
Preparation
Step 1Heat oven to 400 degrees F.Step 2Toss tortilla strips with oil; spread into single layer on baking sheet. Bake 10 to 12 minutes or until crisp, stirring occasionally.Step 3Meanwhile, cook chicken in large nonstick saucepan sprayed with cooking spray on medium-high heat 8 to 10 minutes or until chicken is done, stirring frequently. Stir in cooking creme, milk, beans, corn and tomatoes; simmer on medium-low heat 6 to 8 minutes or until heated through, stirring frequently.Step 4Serve soup topped with tortilla strips and cilantro. Each serving contains: 20%DV vitamin A, 15%DV vitamin C, 15%DV calcium, 15%DV iron.
