Joan Lunden's Spicy Chicken Tortilla Soup

Title:
Joan Lunden's Spicy Chicken Tortilla Soup

Yield:
1 Servings

Categories:
Morning,
America




Ingredients:





     1 md Onion; chopped


     2    Garlic cloves; minced


     2 tb Vegetable oil


     4 oz Green chiles; canned chopped


    15 oz Italian-style stewed


          -tomatoes; canned and


          -chopped and with their own


          -juice


     4 c  Chicken broth


     1 ts Lemon pepper


     2 tb Worcestershire sauce


     1 ts Chili powder


     1 ts Ground cumin


   1/2 ts Hot sauce


     4 tb Flour


     1 lb Skinless boneless chicken


          -breasts


   1/3 c  Non-fat sour cream


     4    Corn tortillas






 Subject: recipelu Good Morning American Recipes


 


 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.


 


 MC Formatted and MC Busted by Barb at PK on 3/14/98


 


 NOTES : This spicy chicken soup makes an easy and great for an outdoor


 lunch or a light summer supper.


 


 Recipe by: Joan Lunden


 


 Posted to recipelu-digest by "abprice@wf.net" 
on Mar 15,


 1998