In a skillet cook trimmed, boneless, skinless chicken breasts in a little chicken broth along with onion until done.
Empty contents of skillet into soup pot and add rest of chicken broth, tomatoes and chilies, jalapeno (optional), corn, tomato soup, juice from limes, spices, wine, Worcestershire sauce and simmer for 20 minutes.
Add cilantro, heat through and ladle into bowls. Enjoy!
Note: you can add a tablespoon of fat free sour cream for extra deliciousness and also add tortilla chips on top for crunch.
There are 120 calories in 1 serving of Chicken Tortilla Soup II.