Chicken-Tortilla Soup

Yield: 8 servings (serving size: 1 cup soup, 2 tablespoons chips, and 1 tablespoon sour cream)

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

Preparation

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.

Nutritional Information

Calories:

185 (18% from fat)

Fat:

3.7g (sat 0.8g,mono 1.4g,poly 0.7g)

Protein:

15.3g

Carbohydrate:

22.2g

Fiber:

2g

Cholesterol:

30mg

Iron:

1.1mg

Sodium:

409mg

Calcium:

32mg