Chicken Tortilla Soup

This recipe is WW friendly. I often make a batch on a weekend and eat it for my lunches at work.

1 tsp. olive oil
1 C. chopped onion
2 garlic cloves minced
2 C. shredded cooked chicken breast (about 10oz.)
1 C. frozen whole kernel corn
1/4 C. dry white wine
1 tbsp. chopped seeded jalepeno pepper
1 tsp. ground cumin
1 tsp. Worcestershire sauce
1/2 tsp. chili powder
2 (14.25 oz) cans no salt added chicken broth
1 (14.5 oz) can diced peeled tomatoes undrained
1 (10.75 oz) can condensed reduced fat/sodium tomato soup undiluted
1 1/4 C. crushed unsalted baked tortilla chips (about 16)
1/2 C. fat free sour cream

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.

Yield: 8 servings (1 cup of soup, 2 tablespoons chips, 1 tablespoon sour cream)