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Joan Lunden's Chicken Tortilla Soup

RG

"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. 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 strips across the top of the finished soup with fresh coriander.

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