Roasted Poblano Tomato Soup

• 2 cans (10-3/4 oz. each) condensed tomato soup
• 2 roasted poblano chiles, stemmed, seeded
• 2 soup cans water
• 2 corn tortillas (6 inch), thinly sliced
• 2 Tbsp. KRAFT Zesty Italian Dressing
• 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

1. Combine soup and chiles in blender; blend until smooth.
2. Pour into saucepan; stir in water.
3. Bring to boil on medium heat.
4. Reduce heat to low; simmer 5 min.
5. or until heated through.
6. Toss tortilla strips with dressing in large skillet on medium heat.
7. Cook 5 min.
8. or until crisp.
9. Spoon soup into five serving bowls.
10. Top each serving with sour cream and tortilla strips.

tomato soup, poblano chiles, water, corn tortillas, italian dressing, s

Taken from www.kraftrecipes.com/recipes/roasted-poblano-tomato-soup-111341.aspx (may not work)