Ingredients:
1 tsp olive oil
1 cup chopped onion
2 garlic cloves
2 cups shredded cooked chicken breast
1 cup frozen or canned whole-kernel corn
1/4 cup dry white wine
1 chopped seeded jalapeno pepper
1 tsp cumin
1 tsp Worcestershire sauce
1/2 tsp chili powder
2 (14 oz) cans no-salt-added chicken broth
1 (14 oz) can diced peeled tomatoes
1 (10 oz) can condensed reduced-fat, reduced-sodium tomato soup
1 1/4 cups unsalted baked tortilla chips
Sour cream
Avocado
Heat the oil in a pot over medium-high heat.
Add onion, garlic, and jalapeno, and saute for 2 minutes.
Stir in the chicken and the next 9 ingredients (chicken through tomato soup).
Bring to a boil.
Reduce heat, and simmer for 1 hour
Ladle soup into bowls, and top with tortilla chips, sour cream, and avocado
