Tortilla Soup

• Soup
• 2 Tbsp. Kraft Zesty Italian Dressing
• 2 cloves garlic, minced
• 2 cans (10 fl oz/284mL each) 25%-less-sodium chicken broth
• 3 cups water
• 6 small frozen boneless skinless chicken breasts (1-1/2 lb./750 g)
• 1 can (398 mL) tomato sauce
• Toppings
• 4 cups tortilla chips (about 175 g), coarsely crushed
• 1/2 cup Cracker Barrel Shredded Tex Mex Cheese
• 1/3 cup sour cream
• 1 large avocado, chopped Target 10 ea For $10.00 thru 02/06
• 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 (170F).
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, water, chicken breasts, tomato sauce, toppings, tortilla chips, cheese, sour cream, avocado, fresh cilantro

Taken from www.kraftrecipes.com/recipes/tortilla-soup-107635.aspx (may not work)