Chicken Tortilla Soup

  • Yield: 8 servings


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


  1. heat oil in large saucepan over medium high heat. 
  2. Add onion & garlic; sauté 2 minutes.
  3. Stir in chopped or torn pieces of chicken.
  4. Add next 9 ingredients (chicken through tomato soup); bring to boil.
  5. Reduce heat and simmer for 1 hour.
  6. Ladle soup into bowls and top with tortilla chips and sour cream if desired.