LIGHT CHICKEN TORTILLA SOUP

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Light Chicken Tortilla Soup image

Alyshia Holt found this recipe in Cooking Light magazine. It has quickly became one of our family favorites.

Provided by Cheryl Howard

Categories     Chicken Soups

Number Of Ingredients 16

1 tsp olive oil
1 c onion, chopped
2 clove garlic, minced
2 c chicken breast, cooked and shredded
1 c frozen whole-kernel corn
1/4 c dry white wine
1 Tbsp jalapeno pepper, seeded and chopped
1 tsp cumin, ground
1 tsp worcestershire sauce
1/2 tsp chili powder
2 can(s) 14-1/4 oz. no-salt added chicken broth
1 can(s) 14-1/2 oz. diced peeled tomatoes, undrained
1 can(s) 10-3/4 oz. condensed reduced-fat reduced-sodium tomato soup,undiluted
1 can(s) low salt black beans, drained
1-1/4 c crushed unsalted bake tortilla chips, about 16
1/2 c fat-free sour cream

Steps:

  • 1. Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; saute 2 minutes.
  • 2. Stir in chicken and next 10 ingredients; bring to a boil. Reduce heat, and simmer 1 hour or more.
  • 3. Ladle soup into bowls; top with chips and sour cream.
  • 4. 185 calories; 3.7g fat; 15.3g protein; 409mg sodium; 2g fiber; 22.2g carbs

*** Explore more Light Chicken Tortilla Soup Recipes »

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