Chicken-Tortilla Soup

By JHHOLLO

Cooking Light

SEPTEMBER 1997

Ingredients

• 1 teaspoon olive oil
• 1 cup chopped onion
• 2 garlic cloves, minced
• 2 cups shredded cooked chicken breast (about 10 ounces)
• 1 cup frozen whole-kernel corn
• 1/4 cup dry white wine
• 1 tablespoon chopped seeded jalapeño pepper
• 1 teaspoon ground cumin
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon chili powder
• 2 (14 1/4-ounce) cans no-salt-added chicken broth
• 1 (14.5-ounce) can diced peeled tomatoes (such as Del Monte Fresh Cut), undrained
• 1 (10 3/4-ounce) can condensed reduced-fat reduced-sodium tomato soup (such as Campbell's Healthy Request), undiluted
• 1 1/4 cups crushed unsalted baked tortilla chips (about 16)
• 1/2 cup fat-free sour cream

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; saute 2 minutes. Stir in chicken and next 9 ingredients (chicken through tomato soup); bring to a boil. Reduce heat, and simmer 1 hour. Ladle soup into bowls; top with tortilla chips and sour cream.