Joan Lunden's Spicy Chicken Tortilla Soup

Recipe Ingredients

1		Onion - chopped (medium)
2		Garlic cloves - minced
2 tablespoons	30ml	Vegetable oil
4 oz	113g	Green chiles - canned chopped
15 oz	426g	Style-style stewed tomatoes - canned and chopped and with their own juice
4 cups	948ml	Chicken broth
1 teaspoon	5ml	Lemon pepper
2 tablespoons	30ml	Worcestershire sauce
1 teaspoon	5ml	Chili powder
1 teaspoon	5ml	Ground cumin
1/2 teaspoon	2.5ml	Hot sauce
4 tablespoons	60ml	Flour
1 lb	454g / 16oz	Skinless boneless chicken breasts
1/3 cup	78ml	Non-fat sour cream
4		Corn tortillas

Recipe Instructions

1. In a large saucepan, saute 1 chopped medium onion (about 1 cup) and 2 minced garlic cloves (about 2 tea spoons) in 2 table spoons of vegetable oil over low heat for 5 minutes until onion is softened.

2. Add one 4 ounce can green chilies - chopped, a 15 ounce can Italian-style stewed tomatoes (chopped and with their own juice), 4 cups chicken broth, 1 tea spoon of lemon pepper, 2 table spoons of Worcestershire sauce, 1 tea spoon of chili powder, 1 tea spoon of ground cumin and 1/2 tea spoon of hot sauce. Simmer for 20 minutes.

3. In a small bowl, combine 4 table spoons of flour with 1/2 cup water and whisk into soup.

4. Bring the soup back to a boil and simmer for 5 minutes.

5. Add 1 pound skinless boneless chicken breasts, cut into small cubes. Simmer for 5 minutes.

6. Stir in 1/3 cup non-fat sour cream, salt, and pepper to taste. 7. Cut 4 store-bought corn tortillas into 1/4 inch strips. Lay them on a baking sheet with nonstick vegetable oil spray. Bake in a 400 degree 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.

Source:
Joan Lunden

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