6
corn tortillas (6 inch), divided
1-1/2
tsp. oil, divided
1/2
lb. boneless skinless chicken breasts, cut into bite-size pieces
2
cans (14-1/2 oz. each) chicken broth
1
cup TACO BELL® Thick & Chunky Medium Salsa
1
cup frozen corn
1
cup KRAFT Shredded Cheddar Cheese
make it
HEAT oven to 400°F.
CUT 2 tortillas into strips; toss with 1/2 tsp. oil. Spread in single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.
MEANWHILE, finely chop remaining tortillas. Heat remaining oil in large saucepan on medium-high heat. Add chicken; cook and stir 5 min. Add chopped tortillas, broth, salsa and corn. Bring to boil; simmer on medium-low heat 15 min.
SERVE topped with cheese and tortilla strips.
TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.
kraft kitchens tips
SUBSTITUTE
For less zip, prepare using TACO BELL® Thick & Chunky Mild Salsa.
