Dinner Tonight

I've made/had many different versions of chicken tortilla/chili soup. This one is going to be my new "go to" recipe. Easy, yummy.....and my 5-year-old actually ate more than one bite!

Chicken Tortilla Soup (adapted from Paula Deen....don't get scared...it's pretty low-fat if you don't add all the extras)

1 T olive oil
1 med onion, chopped
1 red pepper, chopped (I used green)
1 jalapeno, seeded and minced
1 t minced garlic
1 (28 oz) can crushed tomatoes (I used diced)
1 can condensed tomato soup
1 C shredded cooked chicken (I used chopped raw chicken and sauteed it with the veggies)
1 1/2 C chicken broth
1 1/2 t cumin
1 1/2 t salt
1 t chili powder
1/2 t poultry seasoning
1/4 t pepper
1 C frozen corn, thawed
1/4 C heavy cream (don't panic...this is very little fat per serving)
2 T chopped fresh cilantro

Garnish: crushed tortilla chips, shredded cheese, sour cream, chopped avacado (which is a healthy fat BTW)

In a large Dutch oven, heat olive oil. Add onion, pepper and jalepeno; cook for 4 min. Add garlic and cook for 2 min. Add tomatoes, soup, chicken, broth, cumin, salt, chili powder, poultry seasoning, and pepper, stirring to combine. Stir in corn, cream and cilantro. Heat through.