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Joan Lunden's Spicy Chicken Tortilla Sou




Source of Recipe


CD Kitchen
Joan Lunden's Spicy Chicken Tortilla Soup



1 chopped medium onion
2 cloves minced garlic
2 tablespoons vegetable oil
1 can (4-ounce size) green chilies -- chopped
1 can (15-ounce size) Italian-style stewed tomatoes (chopped and with their own juice)
4 cups chicken broth
1 teaspoon lemon pepper
2 teaspoons Worcestershire sauce
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon hot sauce
4 tablespoons flour
1/2 cup water
1 pound skinless, boneless chicken breasts, cut in small cubes
1/3 cup non-fat sour cream
salt and pepper, to taste
4 store-bought corn tortillas
vegetable oil spray


In a large saucepan, saute onion and garlic in oil over low heat for 5 minutes, or until softened.

Add green chilies, stewed tomatoes, chicken broth, lemon pepper, Worcestershire sauce, chili powder,cumin, and hot sauce. Simmer for 20 minutes.

In a small bowl, combine flour with water and whisk into soup. Bring the soup back to a boil and simmer for 5 minutes.

Add chicken breasts and simmer for 5 minutes.

Stir sour cream, salt, and pepper.

For Baked Tortilla Chips: Cut corn tortillas into 1/4 inch strips. Lay them on a baking sheet with nonstick vegetable oil spray.

Bake in a 400º oven for 10 minutes or until they are lightly toasted and crispy. Sprinkle lightly with salt if desired.

Garnish strips across the top of the finished soup with fresh coriander.