This Week's Recipe: Chicken Tortilla Soup

A friend shared this recipe with me from the September, 1997 issue of Cooking Light magazine. At only 185 calories a cup, it's a delicious low-calorie meal in itself.

Ingredients:
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
1/4 cup dry white wine
1 tablespoon chopped seeded jalapeño pepper
1 teaspoon ground cumin
1 teaspoon Worcestershire sauce
1/2 teaspoon chili powder
2 (14 1/4-ounce) cans no-salt-added chicken broth
1 (14.5-ounce) can diced peeled tomatoes, undrained
1 (10 3/4-ounce) can condensed reduced-fat reduced-sodium tomato soup, undiluted (I used Pacific's Organic soup)
1 1/4 cups crushed unsalted baked tortilla chips (about 16)
1/2 cup fat-free sour cream

Heat oil in a Dutch oven 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.