Chicken Tortilla Soup
- Yield: 8 servings
Ingredients
- 1 t-- olive oil
- 1 c-- chopped onion
- 2-- garlic cloves, minced
- 2 c-- cooked chicken breasts
- 1 c-- frozen whole-kernal corn
- 1/4 c-- dry white wine
- 1 T-- chopped seeded jalapeño pepper
- 1 t-- ground cumin
- 1 t-- worcestershire sauce
- 1/2 t-- chili powder
- 28 fl oz-- chicken broth, no salt added
- 14.5 oz-- can diced peeled tomatoes
- 10-3/4 oz-- can condensed, reduced fat, reduced sodium tomato soup
- 1 c-- crushed, unsalted baked tortilla chips
- 1/2 c-- fat-free sour cream
Instructions
- heat oil in large saucepan over medium high heat.
- Add onion & garlic; sauté 2 minutes.
- Stir in chopped or torn pieces of chicken.
- Add next 9 ingredients (chicken through tomato soup); bring to boil.
- Reduce heat and simmer for 1 hour.
- Ladle soup into bowls and top with tortilla chips and sour cream if desired.
