"This is absolutely one of my favorite recipes - it brings back great memories
of my college years in Mexico City. It is a delicious spicy Chicken Tortilla Soup
that is quick, easy and great for an outdoor lunch or a light summer supper. I love to make my own tortilla chips for garnish, they are easy to make, low
in fat and delicious."
1 medium onion, chopped (about 1 cup)
2 minced garlic cloves (about 2 teaspoons)
1 (4 ounce) can green chiles, chopped
1 (15 ounce) can 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 ground cumin
1/2 teaspoon hot sauce
4 tablespoons flour
1/2 cup water
1 pound skinless, boneless chicken breasts, cut into small cubes
1/3 cup non-fat sour cream
Salt and pepper, to taste
4 store-bought corn tortillas, cut into 1/4 inch strips
Soup: In a large saucepan, sauté onion and garlic in vegetable oil over low heat for
5 minutes until onion is softened.
Add green chiles, Italian-style stewed
tomatoes and their juice, chicken broth, lemon pepper, Worcestershire sauce,
chili powder, ground 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.
Simmer for 5 minutes.
Stir in sour cream, salt and pepper to taste.
Tortilla Chips: Lay tortilla strips on a baking sheet with nonstick vegetable oil spray.
Bake in a 400 degree F
oven for 10 minutes or until they are lightly toasted and crispy.
Sprinkle lightly with salt if desired.
Garnish: Lay strips of fresh coriander across the top of the finished soup.