• 1 tsp. olive oil
• 1 medium onion, chopped
• 2 cloves garlic, crushed
• 2 chicken breasts, cooked and chopped (or use packaged chicken pieces)
• 1 cup corn
• 1 Tbs. hot sauce, optional
• 1 tsp. ground cumin
• 1 tsp. Worcestershire sauce
• 1 tsp. chili powder
• 3-1/3 cups chicken broth
• 1-3/4 cups Mexican style diced tomatoes, undrained
• 1 can tomato soup
• 20 tortilla chips

Heat oil in Dutch oven over medium-high heat. Add onion and garlic and sauté for 2-3 minutes. Stir in chicken, corn, hot sauce (if desired), cumin, Worcestershire sauce, chili powder, chicken broth, tomatoes and tomato soup. Simmer for 45 minutes to one hour to meld the flavors. Break tortilla chips in small bite size pieces. Top each bowl of soup with a generous amount of chips.

Although this recipe has a few more ingredients than my normal recipes, it’s well worth it when you taste it! Make extra and freeze for 2-3 months.

Per serving: calories 367, fat 8.8g, 21% calories from fat, cholesterol 55mg, protein 35.5g, carbohydrates 37.4g, fiber 3.2g, sugar 13.3g, sodium 2029mg, diet points 7.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.4, Fruit: 0.0, Bread: 1.4, Lean meat: 1.3, Fat: 0.9, Sugar: 0.0, Very lean meat protein: 2.7

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