Tortilla Chicken Soup

• 2 Tbsp. Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing, divided
• 1 large onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1 pkg. (900 mL) 25%-less-sodium chicken broth
• 1 can (28 fl oz/796 mL) diced tomatoes, undrained King Sooper's 1 lb For $0.99 thru 02/09
• 1-1/2 cups salsa
• 2 large flour tortillas
• 2 cups shredded cooked chicken
• 1 cup frozen corn
• 1 cup Touch of Philadelphia Shredded Creamy Mexicana Cheese
• 1/2 cup chopped fresh cilantro

1. Heat oven to 375 degrees F.
2. Heat 1 Tbsp.
3. dressing in large saucepan on medium heat.
4. Add onions; cook and stir 5 min.
5. or until crisp-tender.
6. Stir in broth, tomatoes and salsa; bring to boil.
7. Simmer on medium-low heat 10 min., stirring occasionally.
8. Meanwhile, brush both sides of tortillas with remaining dressing; cut in half, then into 1/2-inch-wide strips.
9. Spread onto rimmed baking sheet.
10. Bake 10 min.
11. or until crisp and lightly browned.
12. Stir chicken and corn into soup.
13. Bring to boil on medium heat; simmer on medium-low heat 5 min.
14. or until heated through, stirring occasionally.
15. Serve soup topped with cheese, tortilla strips and cilantro.

olive oil, onion, tomatoes, salsa, flour tortillas, chicken, frozen corn, philadelphia, fresh cilantro

Taken from www.kraftrecipes.com/recipes/tortilla-chicken-soup-161654.aspx (may not work)