Chicken Tortilla Soup

So this was the first time I've ever made soup at home. Neither my husband nor I eat (drink?) soup very often, but this recipe caught my eye and I had to try it out. I made this soup in my crockpot and it turned out really well. I paired it with some freshly baked cornbread. This was a nice warm meal to come home to after a chilly, late-afternoon walk on the beach.


Chicken Tortilla Soup
adapted from Cooking Light

1 teaspoon olive oil
1 cup chopped onion
2 garlic cloves, minced
2 cups shredded, cooked chicken breast
1 cup frozen whole-kernel corn
1/4 cup dry white wine
1 tablespoon chopped seeded jalapeno pepper (I used 1 Tbsp. canned diced jalapeno)
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 (such as Del Monte Fresh Cut), undrained
1 (10 3/4-ounce) can condensed reduced-fat reduced-sodium tomato soup (such as Campbell's Healthy Request), undiluted
1 1/4 cups baked tortilla chips, crushed
1/2 cup fat-free sour cream (I omitted this and instead used 1/2 cup Mexican cheese)

Preparation
Heat oil in skillet over medium-high heat. Add onion and garlic; saute 2 minutes. Add chicken to crockpot; add sauteed onion & garlic, and next 9 ingredients (corn through tomato soup) and cook on high for 4 -5 hours. Ladle soup into bowls; top with tortilla chips and sour cream (cheese).

Trader Joe's Cornbread

1 package cornbread mix
1 egg
1/2 cup oil (I used applesauce instead, which made it deliciously sweet and moist, and as an added bonus, lowered the fat/calorie content.)
3/4 cup milk

Preheat oven to 350. Lightly grease 8 x 8 baking pan. Mix egg, applesauce, and milk until combined. Add cornbread mix and mix until combined - do not overmix. Pour mixture into baking pan and bake for 35 - 40 minutes or until a knife comes out clean.