Easy Chicken Tortilla Soup

Name: Easy Chicken Tortilla Soup
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 serving(s)
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

(1)

Recipe 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

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

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

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.
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.

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