a little of each

Ingredients

1 tsp olive oil

1 cup onion, chopped (Katie says this is optional!)

2 garlic cloves, minced

2 cups shredded cooked chicken breast

1 cup frozen corn

¼ cup dry white wine

1 tsp jalapeno pepper, seeded and chopped finely

1 tsp ground cumin

1 tsp Worcestershire sauce

½ tsp chili powder

2 (14.25 oz) cans chicken broth

1 (14.5 oz) can diced tomatoes, undrained

1 (10.75 oz) can condensed tomato soup

1 cup crushed tortilla chips (“Hint of Lime” flavored ones are the best)

½ cup sour cream

1/2 cup shredded cheese (optional)

1 lime, cut into wedges

Directions

Heat oil in a heavy soup pot over medium-high heat. Add onion and garlic; sauté two minutes. Stir in chicken and next nine ingredients (corn through tomato soup); bring to a boil. Reduce heat and simmer for an hour. If soup reduces too much, add another can of chicken broth. Ladle soup into bowls; top with crushed tortilla chips, sour cream and shredded cheese. Squeeze the juice from one lime wedge into each bowl of soup before serving.