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Joan Lunden's Chicken Tortilla Soup

"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."

Soup

  • 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

Tortilla Chips

  • 4 store-bought corn tortillas, cut into 1/4 inch strips

Garnish

  • Fresh coriander

Instructions

  1. Soup: In a large saucepan, sauté onion and garlic in vegetable oil over low heat for 5 minutes until onion is softened.
  2. 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.
  3. In a small bowl, combine flour with water and whisk into soup. Bring the soup back to a boil and simmer for 5 minutes.
  4. Add chicken.
  5. Simmer for 5 minutes.
  6. Stir in sour cream, salt and pepper to taste.
  7. Tortilla Chips: Lay tortilla strips on a baking sheet with nonstick vegetable oil spray.
  8. Bake in a 400 degree F oven for 10 minutes or until they are lightly toasted and crispy.
  9. Sprinkle lightly with salt if desired.
  10. Garnish: Lay strips of fresh coriander across the top of the finished soup.

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