Tex-Mex Chicken Tortilla Soup

Yield: 5 servings * Overall Price: ~ $30 * Calories: 331

Ingredients:

1 tablespoon olive oil

10 ounces chicken breast, chopped

2 cups chopped onion
3 garlic cloves, chopped
1 cup frozen corn
1 cup water
1 tablespoon chopped jalapeno pepper
1 tablespoon chili powder
1 1/2 teaspoon ground cumin
1/2 teaspoon salt
2 (14.5-ounce) cans no salt-added tomatoes, undrained and chopped
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 (4.5-ounce) can chopped green chiles

5 tablespoons reduced-fat sour cream

Directions:
1. Heat olive oil in a large pan over medium-high heat. Add chicken pieces and chopped onion, and cook 7 minutes or until onion is tender. Add chopped garlic to pan, and saute 30 seconds. Stir in corn and next 8 ingredients. Bring to a boil, reduce heat, and simmer 45 minutes.
2. Ladle soup into individual bowls, and top with sour cream.

Thoughts:
This was pretty easy to make. It was really yummy too. Everyone agreed that it was good. I might have wanted it more spicy (adding more jalapeno), but I was serving someone who doesn't really care for spicy food.