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Spicy Chicken Tortilla Soup
1 med chopped onion
2 minced garlic cloves
2 tsp. oil
4 oz green chilies chopped
15 oz Italian style stewed tomatoes
chopped - reserving sauce
4 cups chicken broth
1 tsp. lemon pepper
2 tsp. Worcestershire sauce
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. hot pepper sauce
4 Tbsp. flour
1/2 cup water
1 lb. chicken breast cut into cubes
(or canned chicken breast)
1/3 cup sour cream
salt & pepper
TORTILLA SOUP:
cook onion & garlic in oil on low for 5 minutes.
Add chilies, tomatoes w/ their juice, broth,
lemon pepper, Worcestershire, spices & hot
sauce. Simmer 20 minutes.
In a bowl combine flour & water, whisk into
soup. Bring to boil, simmer 5 minutes.
Add chicken & simmer until cooked through.
Stir in sour cream, salt & pepper.
Garnish w/ Tortilla Strips
Strips-
4 corn tortilla's
Nonstick veg. spray
Arrange strips in one layer on a pan pan sprayed
w/ oil. Bake for 10 min or until lightly toasted.
Enjoy
   
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