Tortilla Soup

• 2 Tbsp. KRAFT Zesty Italian Dressing
• 2 cloves garlic, minced
• 3 cans (14-1/2 oz. each) chicken broth
• 4 small boneless skinless chicken breasts (1 lb.)
• 1 can (15 oz.) tomato sauce
• 2 cups coarsely crushed tortilla chips (about 3 oz.)
• 1/2 cup KRAFT Shredded Colby & Monterey Jack Cheeses
• 1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 large avocado, chopped Whole Foods 5 ea For $5.00 thru 02/09
• 2 Tbsp. chopped fresh cilantro

1. Cook dressing and garlic in large saucepan on medium-high heat 1 min., stirring occasionally.
2. Add broth and chicken.
3. Bring to boil; simmer on medium-low heat 20 min.
4. or until chicken is done (165F).
5. Remove chicken from broth mixture; set aside.
6. Pour broth through fine-mesh strainer into bowl; return to saucepan.
7. Shred chicken; add to broth in pan.
8. Stir in tomato sauce.
9. Cook on medium-high heat 5 min.
10. or until heated through, stirring occasionally.
11. Serve topped with remaining ingredients.

italian dressing, garlic, chicken broth, chicken breasts, tomato sauce, tortilla chips, cheeses, s, avocado, fresh cilantro

Taken from www.kraftrecipes.com/recipes/tortilla-soup-107903.aspx (may not work)