Leigh Beisch
Yield
serves 5 (serving size: 1 1/2 cups soup and 1 tablespoon sour cream)

Enjoy a mouth-watering, Mexican-style soup with fewer calories using fat-free sour cream. Peanut allergies? Use canola oil, which has about the same number of calories and grams of fat.

How to Make It

Step 1

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; sauté 5 minutes or until tender. Add garlic; sauté 2 minutes. Stir in water and broth, scraping pan to loosen browned bits. Stir in chicken, corn, and next 5 ingredients (chili powder through jalapeño pepper). Bring to a boil; reduce heat and simmer 45 minutes.

Step 2

Stir in tortillas. Top with sour cream. Garnish with cilantro sprigs, if desired.

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