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Santa Fe Chicken Enchilada Soup

By: PHILADELPHIA Cooking Creme

"This creamy chicken soup with Mexican-style corn, tomatoes, cilantro, black beans, and topped with crisp tortilla strips is the perfect warmer on a chilly day."

Rate/Review | Read Reviews (1)

Prep Time:
10 Min

Ready In:
28 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

4 (6 inch) corn tortillas, cut into strips
1 teaspoon oil
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 (10 ounce) tub PHILADELPHIA Santa Fe Blend Cooking Creme
1 cup milk
1 (15 ounce) can black beans, rinsed
1 (11 ounce) can corn with red and green bell peppers, drained
1 (14.5 ounce) can diced tomatoes, drained
1/4 cup chopped fresh cilantro

Directions

Heat oven to 400 degrees F.
Toss tortilla strips with oil; spread into single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.
Meanwhile, cook chicken in large nonstick saucepan sprayed with cooking spray on medium-high heat 8 to 10 min. or until chicken is done, stirring frequently. Stir in cooking creme, milk, beans, corn and tomatoes; simmer on medium-low heat 6 to 8 min. or until heated through, stirring frequently.
Serve soup topped with tortilla strips and cilantro.