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SOUP: Chicken-Tortilla Soup

Source of Recipe

Cooking Light


List of Ingredients

1 tsp olive oil
1 cup chopped onion
2 garlic cloves, minced
2 cups shredded cooked chicken breast
1 cup frozen whole-kernel corn
1/4 cup dry white wine
1 tbsp jalapeño pepper, seeded and chopped
1 tsp ground cumin
1 tsp Worcestershire sauce
1/2 tsp chili powder
2 cans chicken broth (14.25 oz)
1 can diced peeled tomatoes (14.5 oz) undrained
1 can Campbell's Healthy Request tomato soup (10.75 oz) undiluted
1 1/4 cups crushed unsalted baked tortilla chips (about 16)
1/2 cup fat-free sour cream


Recipe

Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté 2 minutes. Stir in chicken and next 9 ingredients (chicken through soup); bring to a boil. Reduce heat, and simmer 1 hour. Ladle soup into bowls; top with tortilla chips and sour cream. Serves 8.


MY NOTES:
This soup is very good & very easy to make. If you already have some leftover cooked chicken there's not much else to do besides chop a few vegetables. Everything cooks in the same pot, which makes cleanup a snap!

Per Serving (1 cup soup, 2 tbsp chips, & 1 tbsp sour cream): 185 calories, 3.7 g fat, 22.2 g carbohydrates, 30 mg cholesterol, 409 mg sodium, 15.3 g protein, 32 mg calcium, 1.1 mg iron, 2 g fiber