Enchilada Soup

From: KraftRecipes.com

4  corn tortillas (6 inch), cut into strips
1 tsp.  oil
1 tub  (8 oz.) PHILADELPHIA Cream Cheese Spread
1 cup  plus 2 Tbsp. milk, divided
2 Tbsp.  (about 1/2 of 1-oz. pkg.) TACO BELL® Taco Seasoning Mix
1 lb.  boneless skinless chicken breasts, cut into bite-size pieces
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

HEAT oven to 400°F.

TOSS tortilla strips with oil; spread into single layer on rimmed baking sheet. Bake 10 to 12 min. or until crisp, stirring occasionally.

MEANWHILE, mix cream cheese spread, 2 Tbsp. milk and taco seasoning until blended. Cook chicken in large saucepan sprayed with cooking spray on medium-high heat 8 to 10 min. or until done, stirring frequently. Stir in cream cheese mixture, remaining milk, beans, corn and tomatoes; simmer on medium-low heat 6 to 8 min. or until heated through, stirring frequently.

SERVE topped with tortilla strips and cilantro