Chicken Tortilla Soup

A friend of mine recently asked me if I had a recipe for Chicken Tortilla Soup.  I realized I had never made it before and after a little searching I came across this recipe in my "Cooking Light" cookbook.  This soup was fantastic!  My family cleared their bowls and went back for seconds.  No leftovers in this house!  Here's how to make this fantastic soup:

Chicken Tortilla Soup

*recipe from Cooking Light

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1 teaspoon olive oil

1 cup chopped onion

2 cloves garlic, minced

2 cups shredded cooked chicken breast (about 10oz)

1 cup frozen whole-kernel corn

1/4 cup dry white wine

1 tablespoon chopped seeded jalapeno pepper (I used a whole jalapeno pepper, seeded and chopped)

1 teaspoon ground cumin

1 teaspoon Worcestershire sauce

1/2 teaspoon chili powder

2 (14.25oz cans) low-sodium chicken broth (or 4 teaspoons chicken bouillon plus 4 cups water)

1 (14.5oz) can diced tomatoes, drained

1 (10 3/4oz) can condensed tomato soup

1 cup crushed tortilla chips (or make your own-see below)

1/2 cup fat-free sour cream

1 lime, cut into 8 wedges (optional)
1/2 cup shredded cheddar cheese (optional)

For easy shredded chicken, boil chicken in a large pot of salted water about 20 minutes or until chicken is cooked through.  Remove from pan to a cutting board.  Using two forks, shred the chicken.

 For the soup, heat the oil in a large pot.  Add the onion and garlic and saute until onions are tender.

 Stir in the chicken and the next 9 ingredients.

 Bring to a boil.  Reduce heat, and simmer 1 hour.

 For homemade tortilla strips, cut store bought tortillas into thin strips.  Spray strips with cooking spray (I use olive oil spray).

 Bake in a 400 degree oven about 10-15 minutes or until browned.  Watch the oven carefully so they don't burn. 

 Ladle the soup into bowls, top with shredded cheddar cheese (if using), tortilla strips and sour cream.  Squeeze juice of one lime wedge into each bowl of soup if desired (which I recommend).