Joan Lunden's Spicy Chicken Tortilla Soup

Course : Chicken
Serves: 4
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1 medium onion chopped
2 cloves garlic minced
2 tablespoons vegetable oil
4 ounces can of green chiles -- chopped
15 ounces can of Italian-style stewed tomatoes -- chopped with juice
4 cups chicken broth
1 teaspoon lemon pepper
2 teaspoons worcestershire sauce
1 teaspoon chili powder
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
1 teaspoon salt and pepper -- to taste
1 package tortilla chips

Preparation / Directions:

In a large saucepan, saute onion and garlic in vegetable oil over low heat for 5 minutes until onion is softened. Add green chiles, Italian-style stewed tomatoes, 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. Add chicken breasts and simmer for 5 minutes. Stir in sour cream and salt and pepper to taste. Joan's note: I love to make my own tortilla chips for garnish, they are easy to make, low in fat and delicious. Cut 4 store-bought corn tortillas into 1/4 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 coriande


Nutritional Information:

1078 Calories (kcal); 40g Total Fat; (34% calories from fat); 130g Protein; 42g Carbohydrate; 263mg Cholesterol; 3912mg Sodium

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