Ingredients
4 corn tortillas (6 inch), cut into strips
1 tsp.oil
1 lb.boneless skinless chicken breasts, cut into bite-size pieces
1 tub PHILADELPHIA Santa Fe Blend Cooking Creme
1 cup milk
1 can black beans, rinsed
1 can corn with red and green bell peppers, drained
1 can diced tomatoes, drained
1/4 cupchopped fresh cilantro
Preparation
Heat oven to 400°F. Toss tortilla strips with oil; spread into single layer on baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally. 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.
