Mexican Chicken Tortilla Soup

8 ounces Chicken Breast (cooked), no skin, roasted
4 cup Swanson Chicken Fat Free Chicken Broth Less Sodium
1 serving Jalepino Pepper - Fresh (by ARKANSASRAINBOW)
1 cup kernels Yellow Sweet Corn, Frozen
4 fl oz White Wine
2 cup Diced Tomatoes, Muir Glen Organic, No salt added
2.5 serving Bush's, Black Beans
1 cup Campbell's Healthy Request, Tomato Soup
1 tbsp Extra Virgin Olive Oil
1 tsp Cumin seed
1 tsp Lea & Perrin’s Worchestershire Sauce (by CALEKU)
1 tbsp Chili powder
1 cup, chopped Onions, raw
2 clove Garlic
7 grams Tortilla chips, low fat (baked)
1 fruit without skin and seeds Avocados, California (Haas)
0.5 cup Kraft 2% Shredded Cheddar Cheese
8 tbsp Low Fat Sour Cream
100 grams Cilantro, raw
1 fruit (2" dia) Limes

Make corn chips first.

Tortilla Chips - Oven 375
Cut 8 tortilla into wedges. Spray both sides with pam and sprinkle with kosher salt. Bake 12 minutes, Cool for 10.

Sauté onion in olive oil, add garlic and jalapeno. Add first 8 ingredients. Add cumin, Worcestershire and chili powder.
Simmer one hour.

To Serve put soup in bowl add broken chips, sour cream, avocado, cilantro and sprinkle of cheese. Squeeze lime over all,


Serving Size: 1 bowl

Number of Servings: 8

Recipe submitted by SparkPeople user JAN121548.