Chicken-Tortilla Soup
By á-24758
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Ingredients
- 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 1
Adapted from keyingredient.com
Preparation
Step 1
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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