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After tasting Taco Soup at a restaurant, I found myself hunting the boards for a recipe. I found this one (same idea, different name) and after testing several, it really hits the spot. It's a full meal but not overwhelming. It beats every other recipe I've ever tried, but I am always open to improvements. This doubles up and freezes well.


  • 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 (103/4-ounce) can condensed reduced-fat reduced-sodium tomato soup
  • (An organic brand will make this infinitely better)
  • 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.

Categories: Mexican  Soup  Stew 
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