Name: Tortilla Chicken Soup
Yield: serves 5 (serving size: 1 1/2 cups soup and 1 tablespoon sour cream)
Ingredients: 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 jalapeño 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; 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.

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Tortilla Chicken Soup

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