I made this soup earlier in the week and it was delicious. My mother-in-law gave me the recipe a couple years ago. I think it is from Paula Deen's magazine but I can't find a link to the recipe so I have posted below.
2 tablespoons olive oil
1 medium onion, chopped
1 red bell pepper, chopped
1 jalapeno pepper, seeded and minced
1 teaspoon minced garlic
1 (28-ounce) can crushed tomatoes
1 (10.75 ounce) can condensed tomato soup
2 cups shredded cooked chicken
1 1/2 cups chicken broth
1/2 teaspoons ground cumin
1/2 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon poultry seasoning (I left this out and it still tasted great)
1/4 teaspoon black pepper
1 cup frozen yellow corn, thawed
1/4 cup whipping cream
2 tablespoons chopped fresh cilantro
1 cup crushed tortilla chips
Garnish: sour cream, shredded Mexican blend cheese, chopped avocados
In a large Dutch oven, heat olive oil over medium heat. Add onion, red pepper, and jalapeno; cook for 4 minutes. Add garlic, and cook for 2 minutes. Add crushed tomatoes, condensed soup, chicken, chicken broth, cumin, salt, chili powder, poultry seasoning, and pepper, stirring to combine. Stir in corn, cream and cilantro. Stir in chips, and cook uncovered until heated through. Garnish with sour cream, cheese and avocados, if desired. Serve immediately.
This makes seven 1 cup servings. I froze some for another night and kept some for lunch this week. Served with Cheddar Zucchini Corn Muffins. Plate and Bowl are from Uncommon Goods.