I had some at the new Houlihan's a month or so ago and knew it was something I could re-create at home. Both the kids love this.
3 boneless skinless chicken breasts
1 large onion - chopped
1 small can of those little peppers found in the hispanic food aisle (the real name is TOTALLY escaping me at the moment.)
2 T olive oil
3-4 ribs celery chopped
1 pattypan squash (I threw this in cause I had some on hand from the farmer's market - totally optional)
2-3 cloves garlic - put through press
brown onion, celery, garlic, peppers in olive oil. Add in cubed chicken about 1/2 way through.
Add: 1/4 - 1/2 c white wine and a squirt of lime juice
Add: 1 of those huge cans of chicken stock - or homemade stock (which I am out of - guess what I'm doing NEXT weekend...)
Simmer for 1-4 hours.
Add in: 2 large flour tortillas sliced into thin strips.
When ready to serve slice up two more tortillas, lay on baking sheet and spray with olive oil spray. Cook at 375 until brown (watch closely).
Ladle piping hot soup into bowls or mugs. Add in: 1 T fat free 1/2 & 1/2 (Optional - again - I had it on hand). Sprinkle with tortilla crunchies and shredded cheese (if you like!)
This is going to be great later this week when it gets cold here. The leaves are changing, fall weather is almost here. This is why I love the Midwest and will never leave.