Chicken Tortilla Soup

Ingredients

• 32 oz low-sodium chicken broth
• 2/3 cup low-fat ranch dressing
• 2 cups shredded rotisserie chicken
• 2 (14.5 oz cans) tomatoes with green chiles
• 1 package mild taco seasoning
• 1 (14 oz package) frozen corn, southwestern blend
• Optional toppings: sour cream, avocado, crunchy tortilla strips, low-fat cheese

Directions

1. Add all ingredients into a pot over medium-high heat and allow to come to a slow boil.
2. Reduce heat to low. Cover partially with a lid and cook for 20 minutes.
3. For the last 5 minutes of cooking, remove the lid and simmer.
4. Remove from the heat and let stand for 5 minutes before serving. This will allow the soup to thicken and cool.