Recipe - Joan Lundens Spicy Chicken Tortilla Soup

1 md Onion; chopped
2 Garlic cloves; minced
2 tablespoon Vegetable oil
4 ounce Green chiles; canned chopped
15 ounce Italianstyle stewed
tomatoes; canned and
chopped and with their own
juice
4 cup Chicken broth
1 teaspoon Lemon pepper
2 tablespoon Worcestershire sauce
1 teaspoon Chili powder
1 teaspoon Ground cumin
One half teaspoon Hot sauce
4 tablespoon Flour
1 pound Skinless boneless chicken
breasts
1/3 cup Nonfat 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
Italianstyle 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 One half tea spoon of hot sauce. Simmer for 20 minutes.

3. In a small bowl, combine 4 table spoons of flour with One half 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 nonfat sour cream, salt, and pepper to taste. 7. Cut 4
storebought corn tortillas into One fourth 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 recipeludigest by "abprice@wf.net" abprice@wf.net on Mar 15,
1998