Thursday, November 8, 2007

We had this last night for dinner and it was way yummy and oh so easy. The kids enjoyed putting their own toppings in. I liked it because it was easy, healthy and delicious.

Tbsp. KRAFT Zesty Italian Dressing
2 cloves garlic, minced
2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
1-1/2 cups water
6 frozen small boneless skinless chicken breast halves (1-1/2 lb.)
1 can (15 oz.) tomato sauce
4 cups tortilla chips (about 6 oz.), coarsely crushed
1/2 cup KRAFT Shredded Cheddar & Monterey Jack Cheese
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 large avocado, peeled, pitted and chopped
2 Tbsp. chopped fresh cilantro

MIX dressing and garlic in large saucepan; cook on medium-high heat 1 min., stirring occasionally. Gradually add broth and water, stirring until well blended. Add chicken. Bring to boil. Reduce heat to medium-low; simmer 20 min. or until chicken is cooked through (165°F). Remove chicken from broth mixture; cool slightly. Pour broth through a fine-mesh strainer; return broth to pan.
SHRED chicken; return to pan. Stir in tomato sauce. Cook on medium-high heat until heated through, stirring occasionally.
LADLE soup into eight soup bowls. Serve topped with remaining ingredients.


cori said...

ok so i am gonna try this. brandon loves tomato soup. this looks good to me.

Camille said...

This sounds SO good today. Any leftovers? :-)