Spicy Chicken Tortilla Soup

• 2 Tbsp. Kraft Sun-Dried Tomato & Oregano Dressing
• 1 onion, chopped
• 3 cloves garlic, finely chopped
• 1 jalapeno pepper, finely chopped
• 4 boneless skinless chicken breast halves (1 lb./450 g)
• 4 cups 25%-less-sodium chicken broth
• 1 can (28 oz./796 mL) diced tomatoes
• 2 cups tomato sauce
• 2 tsp. ground cumin
• 1 tsp. chili powder
• 2 cups frozen corn
• 1/4 cup fresh cilantro, finely chopped
• 1 cup Touch of Philadelphia Shredded Creamy Mexicana Cheese
• 2 cups tortilla chips, coarsely crushed

1. Heat dressing in large saucepan on medium heat.
2. Add onions, garlic and jalapeno; cook and stir 5 min.
3. or until crisp-tender.
4. Add chicken, chicken broth, diced tomatoes, tomato sauce, cumin and chili powder; bring to boil.
5. Reduce heat; simmer on medium-low heat 15 to 18 min., stirring occasionally.
6. Using a slotted spoon remove chicken breasts.
7. Using two forks shred the chicken; return to saucepan and simmer an additional 35 min., stirring occasionally.
8. Add corn and cilantro, cook 10 min.
9. longer.
10. Serve soup topped with cheese and crushed tortilla chips.

tomato, onion, garlic, pepper, chicken breast halves, tomatoes, tomato sauce, ground cumin, chili powder, frozen corn, fresh cilantro, philadelphia, tortilla chips

Taken from www.kraftrecipes.com/recipes/spicy-chicken-tortilla-soup-172205.aspx (may not work)