Chicken-Tortilla Soup

Chicken-Tortilla Soup

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  • Prep Time


  • Total Time


  • Servings



  • kernel corn ¼ cup dry white wine 1 tablespoon chopped seeded jalapeño pepper 1 teaspoon ground cumin 1 teaspoon Worcestershire sauce ½ teaspoon chili powder 2 (14¼

  • ounce) cans no

  • salt

  • added chicken broth 1 (14.5

  • ounce) can diced peeled tomatoes (such as Del Monte Fresh Cut), undrained 1 (10¾

  • ounce) can condensed reduced

  • fat reduced

  • sodium tomato soup (such as Campbell's Healthy Request), undiluted 1¼ cups crushed unsalted baked tortilla chips (about 16) ½ cup fat

  • free sour cream


Directions 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.


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