TexMex Chicken-Tortilla Soup

“Happiness is hot soup on a cold day.”

This recipe originally appeared in a 1997 issue of Cooking Light magazine and, in addition to being delicious it is indeed light in calories, fat, and sodium. Because I can’t resist modifying original recipes, I’m afraid you’ll find this one a bit different from the 1997 version.

Still cooking in the pot and only 10 minutes away from being ready!

Still cooking in the pot and only 10 minutes away from being ready!


INGREDIENTS:
1 teaspoon olive oil
3/4 cup chopped or minced shallot
2 garlic cloves, minced
2 cups shredded cooked chicken breast (about 10 ounces)
1 cup frozen whole-kernel corn
1/4 cup dry white wine
1 tablespoon chopped seeded jalapeño pepper (optional for more spicy heat)
1 teaspoon ground cumin
1 teaspoon Worcestershire sauce
1/2 teaspoon chili powder
2 (14 1/4-ounce) cans low-sodium chicken broth
1/4 cup chopped fresh cilantro
15 oz. of canned diced peeled tomatoes (Mexican style such as Mild Ro-Tel), undrained
1 (10 3/4-ounce) can condensed reduced-fat reduced-sodium tomato soup (such as Campbell’s Healthy Request), undiluted
1 1/4 cups crushed unsalted baked tortilla chips (about 16)
1/2 cup reduced fat sour cream

INSTRUCTIONS:

Heat oil in a Dutch oven over medium-high heat. Add shallot and garlic; saute 2 to 3 minutes. Stir in the next 10 ingredients (chicken through tomato soup); bring to a boil. Reduce heat, and simmer 1 hour. Ladle soup into bowls; top with tortilla chips and sour cream. Garnish with fresh Cilantro.