Chicken Tortilla Soup by Kraft
6 flour tortillas (6")
1 1/2 t veg. oil
1/2 lb. boneless, skinless breasts cut bite size
2 cans (14 oz ea) chk broth
1 c Salsa (or Rotel)
1 c frozen corn
1 c shredded Cheddar cheese
1. Preheat oven to 400. Cut 2 tortillas into thin strips; toss with 1/2 t oil. Spread on baking sheet. Bake 10-12 min until crisp, stirring occ.
2. Finely chop 4 tortillas. Heat remaining oil in lg saucepan on med-high. Add chicken; cook & stir 5 min. Add ch. tortillas, broth, salsa, & corn. Bring to a boil, reduce heat to med-low & simmer 15 min. Spoon into bowls.
3. Top w/cheese & tortilla strips.