This is a hearty, spicy soup that is fairly WW friendly. Remember to wear gloves when chopping the jalapeno. I've touched my eyes after cutting a jalapeno once and it wasn't a good experience. I have used chicken that I have cooked with salsa for 4 hours in my crock pot. It shreds so easily.
1 tsp. olive oil
1 C. chopped onion
2 galic 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 jalapeno pepper
1 tsp. ground cumin
1 tsp. Worcestershire sauce
1/2 tsp. chili powder
2 14oz. cans low sodium chicken broth
1 can condensed reduced fat, reduced sodium tomato soup
1 can diced tomatoes, undrained
1 1/4 C. crushed unsalted baked tortilla chips
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 diced tomatoes); bring to a boil. Reduce heat and simmer for 1 hour. Ladle soup into bowls. Top with chips and sour cream.
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