EASY CHICKEN TORTILLA SOUP

Easy Chicken Tortilla Soup image

My friend Leslie served this at a soup party and it is wonderful. I use a rotisserie chicken to save time and per a review that the soup could use a little more substance, I've edited it to include tomato and rice soup.

Provided by CaliforniaJan

Categories < 4 Hours

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 14

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Ingredients

1 teaspoon olive oil
1 onion, chopped
2 garlic cloves, minced
2 cups shredded cooked chicken breasts (about 10 oz)
1 1/2 cups frozen whole kernel corn
1/4 cup dry white wine
1 teaspoon chopped seeded jalapeno pepper
1 teaspoon chili powder
2 (14 1/2 ounce) cans reduced-sodium fat-free chicken broth
2 (14 1/2 ounce) cans condensed tomato rice soup
1 (14 1/2 ounce) can diced tomatoes
1 cup crushed tortilla chips
1/2 cup nonfat sour cream
1 lime, cut into wedges

Steps:

Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; saute 2 minutes. Stir in chicken and through tomato rice soup; bring to a boil. Reduce heat, and simmer 1 hour.
Ladle soup into bowls; top with tortilla chips and sour cream. Squeeze juice from one lime wedge into each bowl of soup before serving, if desired.

Nutrition Facts : Calories 184.2, Fat 4.9, SaturatedFat 1.2, Cholesterol 30.8, Sodium 61.2, Carbohydrate 22.2, Fiber 2.9, Sugar 3.4, Protein 14.1

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