Ever wanted a delicious tortilla soup recipe? We know we have. So when we saw KayCee had dropped by Redbook Magazine and given them a recipe, we had to pass it along to you. So if you try it, let us know how it tastes!

• 5 to 6  (boneless, skinless 4-oz. ) chicken breasts
• 2 clove(s) garlic, minced or 1 tsp. garlic powder
• 1 cup(s) (chopped) onion, about 1 medium onion
• 2  (cans) whole peeled tomatoes , in juice, mashed
• 1 can(s) (10-oz. mild) enchilada sauce, such as La Victoria brand
• 1 can(s) (4-oz. chopped) green chile peppers, such as La Victoria brand
• 2 can(s) (10.75-oz.) condensed, tomato soup
• 1 can(s) (14-oz.) chicken broth
• 1 can(s) (10-oz.) corn
• 1/4 cup(s) ketchup
• 1  bay leaf
• 1 teaspoon(s) salt
• 1/2 teaspoon(s) (ground) cumin
• 1/2 teaspoon(s) chile powder
• 1/4 teaspoon(s) (ground) black pepper
• Nonfat yogurt, for garnish
• (Shredded) nonfat cheddar cheese, for garnish
• (Baked ) tortilla chips, for garnish

1. Preheat oven to 350°F. Arrange chicken in a baking dish misted with cooking spray and bake for about 20 to 25 minutes, or until no longer pink in the middle.
2. While chicken is baking, combine all remaining ingredients in a large soup pot. Cook over medium heat, stirring occasionally, until mixture comes to a boil.
3. Shred the cooked chicken with forks and add to the soup. Ladle soup into individual bowls and serve with your favorite low-cal toppings, like a 1 Tbsp. of nonfat yogurt, 1 oz. of shredded nonfat cheddar cheese and up to 5 baked tortilla chips, if desired.