You'll want to trade your soul for this fine soup. So easy and so tasty. Don't worry about the length of the ingredients list, most of this stuff you should have on hand.

This soup made an excellent meal served with Chili-Cheese Black Bean Enchiladas .

Chicken-Tortilla Soup The Complete Cooking Light Cookbook 2003

• 1 tsp. olive oil
• 1 c. chopped onion
• 2 garlic cloves, minced
• 2 c. shredded cooked chicken breast (about 4 split breasts)
• 1 c. frozen whole-kernel corn
• 1/4 c. dry white wine
• 1 Tbl. chopped, seeded jalapeno pepper *
• 1 tsp. ground cumin
• 1 tsp. Worcestershire sauce
• 1/2 tsp. chili powder
• 2 (14 oz.) cans fat-free, less-sodium chicken broth
• 1 (14 oz.) can diced tomatoes, undrained
• 1 (10 oz.) can condensed tomato soup, undiluted (better if low-fat, low-sodium)
• tortilla chips
• fat-free sour cream
• 1 lime, cut into 8 wedges

* Wear latex gloves while deseeding jalapenos to avoid the stinging juices.

1. Heat oil in a large soup pot over medium-high heat. Add onion and garlic; saute 2 minutes.
2. Stir in chcken and next 9 ingredients (corn through tomato soup); bring to a boil. Reduce heat and simmer 1 hour.
3. Ladle soup into bowls; top with tortilla chips and sour cream. Squeeze juice from one lime wedge into each bowl of soup before serving.

Yield: 8 servings (1 serving=1 cup soup).

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