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HEALTHY RECIPE-OF-THE-MONTH
Chicken Tortilla Soup
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  1 teaspoon olive oil 
  1 cup chopped onion 
  2 garlic cloves, minced 
  2 cups shredded, cooked chicken breast 
    (about 10 ounces) 
  1 cup frozen whole-kernel corn 
  1/4 cup dry white wine 
  1 tablespoon chopped, seeded jalapeno pepper 
  1 teaspoon ground cumin 
  1 teaspoon Worcestershire sauce 
  1/2 teaspoon chili powder 
  2 (14-1/4-ounce) cans no-salt-added chicken broth 
  1 (14.5-ounce) can diced peeled tomatoes, undrained 
  1 (10-3/4-ounce) can condensed reduced-fat 
    reduced-sodium tomato soup, undiluted 
  1-1/4 cups crushed unsalted baked 
    tortilla chips (about 16) 
  1/2 cup fat-free sour cream 

Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; saute 2 minutes. Stir in chicken and next 9 ingredients (chicken through tomato soup); bring to a boil. Reduce heat, and simmer 1 hour. Ladle soup into bowls; top with tortilla chips and sour cream.

Yield: 8 servings (serving size: 1 cup soup, 2 tablespoons chips, and 1 tablespoon sour cream).

Nutritional Information: Calories 185 (18% from fat); Fat 3.7g (sat 0.8g, mono 1.4g, poly 0.7g); Protein 15.3g; Carbohydrates 22.2g; Fiber 2g; Cholesterol 30mg; Iron 1.1mg; Sodium 409mg; Calcium 32mg

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