This recipe comes from Alisha.
Prep Time: 10 mins
Total Time: 28 mins
Servings: 6 servings, about 1 cup each
4 corn tortillas (6 inch), cut into strips
1 tsp. oil
1 lb. boneless skinless chicken breasts cut into bite-size pieces
1 tub (10 oz.) PHILADELPHIA Santa Fe Blend Cooking Creme
1 cup milk
1 can (15 oz.) black beans, rinsed
1 can (11 oz.) corn with red and green bell peppers, drained
1 can (14.5 oz.) diced tomatoes, drained
1/4 cup chopped fresh cilantro
1. Heat oven to 400°F.
2. Toss tortilla strips with oil; spread into single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.
3. Meanwhile, cook chicken in large nonstick saucepan sprayed with cooking spray on medium-high heat 8 to 10 min. or until chicken is done, stirring frequently. Stir in cooking creme, milk, beans, corn and tomatoes; simmer on medium-low heat 6 to 8 min. or until heated through, stirring frequently.
Serve soup topped with tortilla strips and cilantro.