Southwestern Chicken Soup

By dashy_65

Ingredients

• 1 can (32 ounces) reduced-sodium chicken broth plus 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1 can (14-1/2 ounces) crushed tomatoes, undrained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 pound boneless skinless chicken breast, cut into 1/2-inch cubes
• 1 large onion, chopped
• 1/3 cup minced fresh cilantro
• 1 can (4 ounces) chopped green chilies
• 1 garlic clove, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 3 cups frozen corn, thawed
• Tortilla chips
• 1 cup (4 ounces) shredded reduced-fat cheddar or Mexican cheese blend

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

In a large saucepan, combine the first 12 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add corn; cook 10 minutes longer. Top each serving with tortilla chips; sprinkle with cheese. Yield: 8 servings.

234 cal, 4g fat, 873mg sodium, 29g carb, 5g fiber