Chicken-Tortilla Soup

Name: Chicken-Tortilla Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 296 milliliters crushed unsalted baked tortilla chips (about 16); 411 grams diced peeled tomatoes (such as Del Monte Fresh Cut), undrained; 1 teaspoons chili powder; 305 grams condensed reduced-fat reduced-sodium tomato soup (such as Campbells Healthy Request), undiluted; 283 grams cups shredded cooked chicken breast (about; 237 milliliters frozen whole-kernel corn; 59 milliliters dry white wine; 2 garlic cloves, minced; 1 teaspoon ground cumin; 1 Tbsp chopped seeded jalapeño pepper; 808 grams no-salt-added chicken broth; 1 teaspoon olive oil; 237 milliliters chopped onion; 118 milliliters fat-free sour cream; 1 teaspoon Worcestershire sauce

Chicken-Tortill It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes around 45 minutes. A mixture of baked tortilla chips, condensed tomato soup, worcestershire sauce, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert.

Instructions

Heat oil in a Dutch oven over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

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 with tortilla chips and sour cream.

Ingredients you will need

Tortilla Chips