Your favourite Mexican flavours of corn, cilantro, tortillas, salsa and cheese in an easy-to-make soup.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 Tbsp. Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing, divided
1 large onion, chopped
1 pkg. (900 mL) 25%-less-sodium chicken broth
1 can (28 fl oz/796 mL) diced tomatoes, undrained
1-1/2 cups salsa
2 large flour tortillas
2 cups shredded cooked chicken
1 cup frozen corn
1 cup Cracker Barrel Shredded Creamy Mexicana Cheese
1/2 cup chopped fresh cilantro
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How do I make it ?
Heat oven to 375ºF.
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
Total fat 6 g
Saturated fat 2.5 g
Cholesterol 35 mg
Sodium 940 mg
Total carbohydrate 23 g
Dietary 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.