Heat 1 Tbsp. dressing in large saucepan on medium heat. Add onions; cook and stir 5 min. or until crisp-tender. Stir in broth, tomatoes and salsa; bring to boil. Simmer on medium-low heat 10 min., stirring occasionally.
Meanwhile, brush both sides of tortillas with remaining dressing; cut in half, then into 1/2-inch-wide strips. Spread onto rimmed baking sheet. Bake 10 min. or until crisp and lightly browned.
Stir chicken and corn into soup. Bring to boil on medium heat; simmer on medium-low heat 5 min. or until heated through, stirring occasionally.
Serve soup topped with cheese, tortilla strips and cilantro.
Kraft Kitchen Tips!
Garnish each filled bowl of soup with sliced green onions. Serve with lime wedges.
Calories From Fat
% Daily Value
Fat 6 g
Saturated fat 2.5 g
Cholesterol 35 mg
Sodium 940 mg
Carbohydrate 23 g
Fibre 2 g
Sugars 7 g
Protein 18 g
8 servings, 1-1/2 cups (375 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.