Easy Chicken Tortilla Soup - cooking recipe

Ingredients

1 teaspoon olive oil
1 onion, chopped
2 garlic cloves, minced
2 cups shredded cooked chicken breasts (about 10 oz)
1 1/2 cups frozen whole kernel corn
1/4 cup dry white wine
1 teaspoon chopped seeded jalapeno pepper
1 teaspoon chili powder
2 (14 1/2 ounce) cans reduced-sodium fat-free chicken broth
2 (14 1/2 ounce) cans condensed tomato rice soup
1 (14 1/2 ounce) can diced tomatoes
1 cup crushed tortilla chips
1/2 cup nonfat sour cream
1 lime, cut into wedges

Preparation

Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; saute 2 minutes. Stir in chicken and through tomato rice soup; bring to a boil. Reduce heat, and simmer 1 hour.
Ladle soup into bowls; top with tortilla chips and sour cream. Squeeze juice from one lime wedge into each bowl of soup before serving, if desired.