Chicken and Bean Tortilla Soup

Chicken and Bean Tortilla Soup from the Fiber35 Diet book
1 tsp. olive oil
1 cup chopped onion
2 garlic cloves, minced
2 cups cooked, shredded chicken breast (skin removed)
1 cup low-sodium pinto beans
1 Tbsp. chopped seeded jalapeno pepper
1 tsp. ground cumin
1 tsp. Worcestershire sauce
1/2 tsp. chili powder
Two 14-ounce cans low-sodium chicken broth
One 14 1/2-ounce can low-sodium diced peeled tomatoes
1 1/4 cups crushed, baked tortilla chips (about 16 chips)
1/2 cup plain low-fat yogurt (for garnish)

Heat oil in a Dutch oven over medium-high heat. Add onion and garlic, saute 2 minutes. Stir in chicken and all remaining ingredients except tortilla chips and yogurt. Reduce heat; simmer 1 hour. Ladle soup into bowls; top with crushed tortilla chips and a dollop of yogurt.

Serves 8

Nutrition facts:
Serving size 1 cup
calories 233
fiber 3 g
protein 19 g
fat 3 g
saturated fat 1 g
carbohydrate 32 g
cholesterol 34 mg
sodium 392 mg
sugars 2 g

First time making this but it's on the stove and smells heavenly. Here's hoping it taste as good.