Easy Chicken Tortilla Soup

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: 1 hr 20 mins
• 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 1/2ounce) cans  reduced-sodium fat-free chicken broth
• 2 (14 1/2ounce) cans  condensed  tomato rice soup
• 1 (14 1/2ounce) 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.