Tortilla Chicken Soup
- 4 teaspoons peanut oil, divided
- 4 (4-ounce) skinless, boneless chicken thighs
- 1 (4-ounce) skinless, boneless chicken breast
- 7 1/2 cups sliced onion (about 3 medium)
- 1/2 cup chopped celery
- 3 garlic cloves, chopped
- 2 cups water
- 2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
- 1 cup frozen whole-kernel corn
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 (28-ounce) can tomatoes, drained and chopped
- 2 (5.25-ounce) cans chopped green chiles
- 1 finely chopped pickled, seeded jalapeno pepper
- 4 (6-inch) corn tortillas, cut into triangles
- 5 tablespoons low-fat sour cream
- Cilantro sprigs (optional)
- Heat 1 tablespoon oil in a large Dutch oven over medium-high heat. Add chicken; cook 2 1/2 minutes on each side or until browned. Remove from pan. Cool slightly; coarsely chop. Add 1 teaspoon oil, onion, and celery to pan; saute 5 minutes or until tender. Add garlic; saute 2 minutes. Stir in water and broth, scraping pan to loosen browned bits. Stir in chicken, corn, and next 5 ingredients (chili powder through jalapeno pepper). Bring to a boil; reduce heat and simmer 45 minutes.
- Stir in tortillas. Top with sour cream. Garnish with cilantro sprigs, if desired.
peanut oil, skinless, skinless, onion, celery, garlic, water, chicken broth, corn, chili powder, ground cumin, tomatoes, green chiles, pepper, corn tortillas, lowfat sour cream, cilantro
Taken from www.myrecipes.com/recipe/tortilla-chicken-soup (may not work)