DirectionsHeat oil in a soup pot oven over medium-high heat. Add onion and garlic; saute 2 minutes. Stir in chicken and next 7 ingredients (chicken through tomato soup); bring to a boil. Reduce heat, and simmer 1 hour. Add the cilantro and simmer 30 seconds longer. Ladle soup into bowls; place half of the tortilla chips into bowls, add the soup and finish with the remaining tortilla chips and sour cream.
Yield: 8 servings (serving size: 1 cup soup, 2 tablespoons chips and 1 tablespoon sour cream)
CALORIES 185 (18% from fat); FAT 3.7g (satfat 0.8g, monofat 1.4g, polyfat 0.7g); PROTEIN 15.3g; CARBOHYDRATE 22.2g; FIBER 2g; CHOLESTEROL 30mg; IRON 1.1mg; SODIUM 409mg; CALCIUM 32mg;
Adapted from Cooking Light magazine.