Santa Fe Chicken Enchilada Soup

• 4 corn tortillas (6-inch)
• 1 tsp. oil
• 1 lb. boneless skinless chicken breasts
• 1 tub PHILADELPHIA Santa Fe Blend Cooking Creme
• 1 c. milk
• 1 can black beans
• 1 can corn with red and green bell peppers
• 1 can diced tomatoes
• 1/4 c. chopped fresh cilantro

1. Heat oven to 400 degrees F.
2. Toss tortilla strips with oil; spread into single layer on baking sheet.
3. Bake 10 to 12 minutes or until crisp, stirring occasionally.
4. Meanwhile, cook chicken in large nonstick saucepan sprayed with cooking spray on medium-high heat 8 to 10 minutes or until chicken is done, stirring frequently.
5. Stir in cooking creme, milk, beans, corn and tomatoes; simmer on medium-low heat 6 to 8 minutes or until heated through, stirring frequently.
6. Serve soup topped with tortilla strips and cilantro.
7. Each serving contains: 20%DV vitamin A, 15%DV vitamin C, 15%DV calcium, 15%DV iron.

corn tortillas, oil, boneless skinless chicken breasts, philadelphia santa, milk, black beans, corn with, tomatoes, fresh cilantro

Taken from www.delish.com/recipefinder/santa-fe-chicken-enchilada-recipe-kft0311 (may not work)