Easy Chicken Tortilla Soup

Submitted by CaliforniaJan

"My friend Leslie served this at a soup party and it is wonderful. I use a rotisserie chicken to save time and per a review that the soup could use a little more substance, I've edited it to include tomato and rice soup."

 

• Ready In: 1hr 20mins
• Ingredients: 14
• Serves: 8

ingredients

• 1 teaspoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups shredded cooked chicken breasts (about 10 oz)
• 1 1⁄2 cups frozen whole kernel corn
• 1⁄4 cup dry white wine
• 1 teaspoon chopped seeded jalapeno pepper
• 1 teaspoon chili powder
• 2 (14 1/2 ounce) cans reduced-sodium fat-free chicken broth
• 2 (14 1/2 ounce) cans condensed tomato rice soup
• 1 (14 1/2 ounce) can diced tomatoes
• 1 cup crushed tortilla chips
• 1⁄2 cup nonfat sour cream
• 1 lime, cut into wedges

directions

1. Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; saute 2 minutes. Stir in chicken and through tomato rice soup; bring to a boil. Reduce heat, and simmer 1 hour.
2. Ladle soup into bowls; top with tortilla chips and sour cream. Squeeze juice from one lime wedge into each bowl of soup before serving, if desired.

Reviews

[MsSally]

This was very good, but not very filling. I added about 1/4 c of cooked rice to bottom of each bowl to make it more substantial for a main dish soup and served it with a turkey sandwich. I didn't have any jalapenos so I added a large pinch of cayenne pepper for heat. Very easy and quick to make.