- 4 (6 inch) corn tortillas, cut into strips
- 1 teaspoon oil
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- 1 (10 ounce) tub PHILADELPHIA Santa Fe Blend Cooking Creme
- 1 cup milk
- 1 (15 ounce) can black beans, rinsed
- 1 (11 ounce) can corn with red and green bell peppers, drained
- 1 (14.5 ounce) can diced tomatoes, drained
- 1/4 cup chopped fresh cilantro
- Heat oven to 400 degrees 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.