Easy Chicken Tortilla Soup

• 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

1. 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.
2. 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.

olive oil, onion, garlic, chicken breasts, kernel corn, white wine, pepper, chili powder, chicken broth, rice soup, tomatoes, tortilla chips, nonfat sour cream, lime

Taken from www.food.com/recipe/easy-chicken-tortilla-soup-281986 (may not work)