INGREDIENTS

1 teaspoon olive oil
1 cup white onion, chopped
2 garlic cloves, minced (3 if they are small cloves)
1 carrot, chopped
2 cups shredded cooked chicken breast
1 8oz. can whole-kernel corn
¼ cup dry white wine
1 tablespoon jalapeño pepper, chopped and seeded
(more if you want a bit more kick)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon worchestershire sauce
2 14 ¼ oz cans of chicken broth
1 14.5 oz can diced peeled tomatoes, undrained
½ can of black beans
1 10 ¾ oz can condensed tomato soup (Campbell’s)
2 tablespoon freshly chopped cilantro
1¼ cup crushed baked tortilla chips
½ cup sour cream
2 cups Mexican style shredded cheese

PREPARATION

Heat oil in a Dutch oven or large pot over medium-high heat.
Add onion, garlic, jalapeños, and carrots; sauté 3 minutes. Stir in chicken and next 10 ingredients (chicken through tomato soup); bring to a boil. Reduce heat, and simmer 1 hour. (Add cilantro during last 15 min of simmer)

Ladle soup into bowls; top with shredded cheese, tortilla chips and sour cream. Sprinkle with chopped cilantro for presentation.

Serves 4-6