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Posts: 330
February 2004

Chicken Tortilla Soup Tue, 10 February 2004 20:29
1 tsp olive oil
1 c chopped onion
2 garlic cloves, minced
2 c shredded chicken breast
1 c frozen corn
1/4 c dry white wine
1 tsp cumin
1-1/2 tsp worcestershire sauce
1/2 tsp chili powder
2 (14.25 oz) can no salt added chicken broth, fat free
1 14.5 oz can diced peeled tomatoes undrained
1 10.75 oz can consensed reduced-fat reduced sodium tomato soup undiluted
1-1/4 c of crushed salted baked tortilla chips
1/2 c fat free sour cream

Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; saute for 2 minutes. Stir in chicken and next 9 ingredients (chicken through tomato soup); bring to a biol. Reduce heat and simmer 1 hour.

To Freeze: Ladle soup into family sized portions, into freezer containers.

To Reheat: Reheat from defrosted or frozen, in a covered pot. Ladle into bowls and top with tortilla chips and sour cream.

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