Instructions: 1. Preheat oven to 375 degrees.

2. Spread tortilla strips on a baking sheet. Bake at 375 for 6 minutes or until toasted, stirring after 3 minutes. Set aside.

3. Combine chicken and next 8 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until chicken is done.

4. Remove chicken from pan with tongs or a slotted spoon. Let cool slightly; shred chicken with 2 forks. Return shredded chicken to pan; stir well. Cook until thoroughly heated. Ladle soup in to bowls; top with sour cream, cheese, and tortilla strips.

Yield: 10 servings (serving size= 1 cup soup, 1 T sour cream, 1 T cheddar cheese, and 1/5 of tortilla strips)

NOTES : This came from Weight Watchers, March 1999. I felt that it was something that I would make often and my son even liked it and hes only 9.

NOTE: I used low fat tortilla chips and crushed them into it with the cheese and scallions no sour cream. Also, some of the cans/jars werent exact ounce wise so I just used what I had and it still came out excellent!

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