Chicken Tortilla Soup
1 cup chopped onion
2 garlic cloves, minced
2 cups shredded cooked chicken breast (about 10 ounces)*
1 cup frozen whole-kernel corn
1 tablespoon chopped seeded jalapeño pepper
1 teaspoon ground cumin
1 teaspoon Worcestershire sauce
1/2 teaspoon chili powder
2 (14 1/4-ounce) chicken broth
1 (14.5-ounce) can diced peeled tomatoes
1 (10 3/4-ounce) can condensed tomato soup
1 1/4 cups crushed baked tortilla chips (about 16)
1/2 cup sour cream
Heat oil in a large pot over medium-high heat. Add onion and garlic; saute 2 minutes. Stir in chicken and next 9 ingredients (chicken through tomato soup); bring to a boil. Reduce heat, and simmer 1 hour. Ladle soup into bowls; top with tortilla chips and sour cream.
*Really yummy if you bake the whole chicken from last weeks sale and serve it one night and then the next day use left over meat (about half chicken). I also like to make the broth by cooking the chicken bones and meat in water.