Chicken Tortilla-Lime Soup

• 5 flour tortillas (6 inch), cut into thin strips
• 3/4 cup KRAFT Zesty Italian Dressing, divided
• 2 cans (14 oz. each) chicken broth
• 1 can (10 oz.) diced tomatoes and green chilies, undrained Safeway 1 lb For $1.29 thru 02/09
• 1 bay leaf
• 1/4 tsp. ground red pepper
• 1 lb. boneless skinless chicken breasts, cut into 1/4-inch-wide strips
• 1/4 cup cilantro, chopped
• Juice from 2 medium limes
• 1 cup KRAFT Shredded Cheddar Cheese

1. Preheat oven to 350F.
2. Toss tortilla strips with 1 Tbsp.
3. of the dressing.
4. Spread onto nonstick baking sheet.
5. Bake 12 to 15 min.
6. or until crisp and golden brown.
7. Cool completely.
8. Combine remaining dressing, broth, tomatoes with liquid, bay leaf and pepper in large saucepan.
9. Stir in 1-1/2 cups water.
10. Bring to boil on medium-high heat.
11. Reduce heat to medium-low; simmer 5 min.
12. Add chicken; simmer an additional 5 to 8 min.
13. or until chicken is cooked through.
14. Remove and discard bay leaf.
15. Stir in cilantro and lime juice.
16. Ladle into soup bowls just before serving; sprinkle evenly with tortilla strips and cheese.
17. Garnish with dollops of BREAKSTONE'S or KNUDSEN Sour Cream or additional chopped cilantro, if desired.

flour tortillas, italian dressing, chicken broth, tomatoes, bay leaf, ground red pepper, boneless skinless chicken breasts, cilantro, medium limes, cheddar cheese

Taken from www.kraftrecipes.com/recipes/chicken-tortilla-lime-soup-65556.aspx (may not work)