Tortilla Chicken Soup

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4 teaspoons peanut oil, divided

4 (4-ounce) skinless, boneless chicken thighs

1 (4-ounce) skinless, boneless chicken breast

7 1/2 cups sliced onion (about 3 medium)

1/2 cup chopped celery

3 garlic cloves, chopped

2 cups water

2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth

1 cup frozen whole-kernel corn

2 tablespoons chili powder

1 tablespoon ground cumin

1 (28-ounce) can tomatoes, drained and chopped

2 (5.25-ounce) cans chopped green chiles

1 finely chopped pickled, seeded jalapeƱo pepper

4 (6-inch) corn tortillas, cut into triangles

5 tablespoons low-fat sour cream

Cilantro sprigs (optional)

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