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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 400� 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.