Chicken Tortilla Soup

• 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

1. Heat oven to 400F.
2. Cut 2 tortillas into strips; toss with 1/2 tsp.
3. oil.
4. Spread in single layer on baking sheet.
5. Bake 10 to 12 min.
6. or until crisp, stirring occasionally.
7. Meanwhile, finely chop remaining tortillas.
8. Heat remaining oil in large saucepan on medium-high heat.
9. Add chicken; cook and stir 5 min.
10. Add chopped tortillas, broth, salsa and corn.
11. Bring to boil; simmer on medium-low heat 15 min.
12. Serve topped with cheese and tortilla strips.

corn tortillas, oil, boneless skinless chicken breasts, chicken broth, taco, frozen corn, cheddar cheese

Taken from www.kraftrecipes.com/recipes/chicken-tortilla-soup-65855.aspx (may not work)