Chicken Tortilla Soup1 tsp olive oil1 c chopped onion 2 garlic cloves, minced 2 c shredded chicken breast 1 c frozen corn 1/4 c dry white wine 1 tsp cumin 1-1/2 tsp worcestershire sauce 1/2 tsp chili powder 2 (14.25 oz) can no salt added chicken broth, fat free 1 14.5 oz can diced peeled tomatoes undrained 1 10.75 oz can consensed reduced-fat reduced sodium tomato soup undiluted 1-1/4 c of crushed salted baked tortilla chips 1/2 c fat free sour cream Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; saute for 2 minutes. Stir in chicken and next 9 ingredients (chicken through tomato soup); bring to a biol. Reduce heat and simmer 1 hour. To Freeze: Ladle soup into family sized portions, into freezer containers. To Reheat: Reheat from defrosted or frozen, in a covered pot. Ladle into bowls and top with tortilla chips and sour cream. |