Sante Fe Enchilada Soup

• 4 corn tortillas (6 inch), cut into strips
• 1 tsp.oil
• 1 lb.boneless skinless chicken breasts, cut into bite-size pieces
• 1 tub PHILADELPHIA Santa Fe Blend Cooking Creme
• 1 cup milk
• 1 can black beans, rinsed
• 1 can corn with red and green bell peppers, drained
• 1 can diced tomatoes, drained
• 1/4 cupchopped fresh cilantro

1. Heat oven to 400u0b0F.
2. 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.
3. Serve soup topped with tortilla strips and cilantro.

corn tortillas, tspoil, chicken breasts, philadelphia santa, milk, black beans, corn with, tomatoes, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/sante-fe-enchilada-soup-50176600 (may not work)