Chicken Enchilada Soup

• 2 tsp (10 ml) chili powder
• 3 cups (700 ml) chicken broth
• 1 can (15 - 16 oz (448 grm).) Mexican-style stewed tomatoes, coarsely mashed
• 1 pkg. frozen corn and lima bean succotash
• 2 cups (475 ml) (8 oz (224 grm).) diced cooked chicken
• 1 cup (225 ml) coarsely broken corn tortilla chips
• 2 tsp (10 ml) minced jalapeno chili peppers
• 2 tsp (10 ml) sour cream

1. Place chili powder in heavy medium saucepan.
2. Stir over low heat just until fragrant, about 1 minute.
3. Add broth and tomatoes with their juices.
4. Increase heat and bring to boil.
5. Add succotash, chicken, 1/3 cup (80 ml) corn chips and minced peppers.
6. Simmer until vegetables are tender, about 10 minutes.
7. Season soup to taste with salt and pepper.
8. Ladle soup into bowls.
9. Put one tsp of sour cream in center of each bowl.
10. Sprinkle with remaining corn chips.

chili powder, chicken broth, tomatoes, corn, chicken, corn tortilla chips, jalapeno chili peppers, sour cream

Taken from online-cookbook.com/goto/cook/rpage/0005A0 (may not work)