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Sunday, January 17, 2010

Chicken Tortilla Soup

1 teaspoon olive oil

1 cup chopped onion

2 garlic cloves, minced

2 cups shredded cooked chicken breast (about 10 ounces)*

1 cup frozen whole-kernel corn

1 tablespoon chopped seeded jalapeƱo pepper

1 teaspoon ground cumin

1 teaspoon Worcestershire sauce

1/2 teaspoon chili powder

2 (14 1/4-ounce) chicken broth

1 (14.5-ounce) can diced peeled tomatoes

1 (10 3/4-ounce) can condensed tomato soup

1 1/4 cups crushed baked tortilla chips (about 16)

1/2 cup sour cream


Heat oil in a large pot over medium-high heat. 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.

*Really yummy if you bake the whole chicken from last weeks sale and serve it one night and then the next day use left over meat (about half chicken). I also like to make the broth by cooking the chicken bones and meat in water.

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