Chicken & Corn Tortilla Soup
Serve with a small green salad.
Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; saute 2 minutes. Stir in chicken and next 9 ingredients (chicken through tomato soup); bring to a boil. Reduce heat, and simmer 1 hour. Ladle soup into bowls; top each serving with 2 tablespoons crushed tortilla chips and 1 tablespoon sour cream.
Per Serving (1 cup): 196 Calories; 3g Fat (12.1% calories from fat); 1g Saturated Fat; 22g Protein; 21g Carbohydrate; 3g Dietary Fiber; 37mg Cholesterol; 475mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.
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