This recipe matches the goodness of the tortilla soups found in Mexican restaurants. Very flavorful but not too spicy.
Cooking Light SEPTEMBER 1997
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.
Go to full version of