Tortilla Soup

Ingredients:

1 tsp olive oil
1 c chopped onion
2 garlic cloves, minced
2 cups shredded cooked chicken breast (about 10 oz; we also use
turkey, if that's handy instead)
1 c frozen whole-kernel corn
1/4 c dry white wine
1 T seeded, chopped jalapeno pepper (sometimes I leave this out if I
don't have it)
1 tsp ground cumin
1 tsp Worcestershire sauce
1/2 tsp chili powder
2 (14.25 oz) cans no-salt-added chicken broth (we use the regular all
the time)
1 (14.5 oz) can peeled, diced tomatoes, undrained
1 (10.75 oz) can condensed reduced-fat, reduced-sodium tomato soup (or
whatever kind you have)
1 c crushed unsalted baked tortilla chips
1/2 c fat-free sour cream

Directions:

Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; saute 2 minutes. Stir in chicken and next 9 ingredients; bring to a boil. Reduce heat, and simmer 1 hour. Ladle soup into bowls, top with tortilla chips and sour cream.

We also sometimes like to add a can of black beans, and sometimes add chopped avocado as a garnish if we have them.