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Joan Lunden's Spicy Chicken Tortilla Soup
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- #90018
serves/makes:
ready in:
30-60 minutes
30-60 minutes
4 reviews
ingredients
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 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
non-stick cooking spray
directions
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 degrees F 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.
added by
pigger
nutrition data
217 calories, 7 grams fat, 20 grams carbohydrates, 19 grams protein per serving.
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reviews & comments
January 6, 2022
I found this recipe many years ago & just rediscovered it recently when a friend asked if I had a chicken tortilla soup recipe. I love this recipe because itâs quick to make with simple ingredients that I typically have on hand. I have served it to various people over the years and everyone has liked it. I donât make it often, but itâs a nice change when I need something quick. Thank you for the recipe.
October 9, 2012
Additions to this recipe that I use are zucchini (fresh), black beans (1 can), and corn (frozen 1-2 cups) and I serve it with sour cream, avacados, and corn chips ... it is delicious and great warmed up for later.
October 24, 2010
I double the italian tomatoes, and ususally omit the flour/water mixture, and use lowfat sour cream instead of nonfat. Garnish with extra sour cream,green onions, cilantro..and shredded cheese and avocado if you like. I always make extra tortilla strips for leftovers, they keep for a few days sealed in bags.
February 4, 2010
This soup is very easy to make and delicious. I add two cans of Italian stewed tomatoes and increase the chicken broth to taste. Sliced zucchini and black beans are a nice addition too.