This recipe matches the goodness of the tortilla soups found in Mexican restaurants. Very flavorful but not too spicy. If you don't want to use wine, you can replace it with an equal amount of low-sodium chicken broth.
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 (such as Del Monte Fresh Cut), undrained
1 (10 3/4-ounce) can condensed reduced-fat reduced-sodium tomato soup (such as Campbell's Healthy Request), undiluted
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.
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first of all am stunned that this innocuous old cooking light recipe got so many reviews. i've tried some fabulous recipes from cl '97 and rarely, if ever, see any other reviews at all. am trying to figure out how this got so much attention. but anyway, there's way too much processed stuff in here. i roasted my own chicken, which i always think is more flavorful than the standard supermarket rotissarie fare. and i get to use the bones for homemade stock! i made this in the summer so used fresh corn, always a big improvement over frozen or canned. probably fresh tomatoes, also would have been better than canned. and finally, would look for an alternative to canned tomato soup. will try the v-8 alternative next time. but the kids did love it.
I've never tried this soup before but I was thrilled with the way it turned out. Like others I added black beans and instead of a jalepeno I used diced chilies from a can because it's all I had on hand.
Good recipe! I made several alterations. 1) I used leftover Thanksgiving turkey and the turkey stock I made. 2) Subbed enchilada sauce for the tomato soup (for a more mexican flavor). 3) Added a can of drained & rinsed black beans. 4) Added 2 Tbl. tomato paste to help thicken the broth. It was delicious!
I use hot italian sausage to spice this up as well as shredded chicken. if you buy sausage links, just cut off the casings and brown the meat when you brown the onions and garlic - it really gives it great flavor. I also add a can of black beans and extra corn and this is always a hit!