Chicken & Corn Tortilla Soup
Serve with a small green salad.

Serves 8 - 1 cup soup per serving

  • 1 teaspoon olive oil
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 2 cups shredded cooked chicken breast
  • 1 cup frozen whole-kernel corn
  • 1/4 cup dry white wine
  • 1 tablespoon chopped seeded jalapeño pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon chili powder
  • 2 - 14 1/4 ounce can low sodium chicken broth
  • 1 - 14.5 ounce can diced tomatoes, undrained
  • 1 - 10 3/4 ounce can low sodium tomato soup,
  • 16 baked tortilla chips, crushed
  • 1/2 cup fat-free sour cream

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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