Joan Lunden’s Spicy Chicken Tortilla Soup by
Ingredients
In a large saucepan, sauté until onion is softened:
1 chopped medium onion - about 1 cup
2 minced garlic cloves
2 T. canola oil
Add 1 4 oz. can green chilies - chopped
15 oz. can Italian stewed tomatoes - chopped
4 c. chicken broth
1 t. pepper
2 t. Worcestershire sauce
1 t. chili powder
1 t. ground cumin
½ t. hot sauce
Instructions
Simmer 20 minutes.
In a small bowl, combine 4 T. flour with ½ cup water and whisk into soup. Bring the soup back to a boil and simmer for 5 minutes.
Add 1 lb. skinless, boneless chicken breasts, cut into small cubes.
Simmer for 5 minutes.
Stir in 1/3 cup non-fat sour cream, salt, and pepper to taste.
Cut 4 corn tortillas into ¼ inch strips and bake them in a 400 degree oven for ten minutes and are lightly toasted.
Serve soup with tortilla crisps, and, if you like, jack cheese, red onion and avocado.
In a small bowl, combine 4 T. flour with ½ cup water and whisk into soup. Bring the soup back to a boil and simmer for 5 minutes.
Add 1 lb. skinless, boneless chicken breasts, cut into small cubes.
Simmer for 5 minutes.
Stir in 1/3 cup non-fat sour cream, salt, and pepper to taste.
Cut 4 corn tortillas into ¼ inch strips and bake them in a 400 degree oven for ten minutes and are lightly toasted.
Serve soup with tortilla crisps, and, if you like, jack cheese, red onion and avocado.