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Chicken Tortilla Soup Recipe

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This recipe for Chicken Tortilla Soup, by , is from The Holden Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Lunden
Added: Sunday, October 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 medium onion, chopped
2 minced garlic cloves
2 tablespoons vegetable oil
4 ounce can green chilies, chopped
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
1 pound skinless boneless chicken breasts, cut
into small cubes
1/3 cup non-fat sour cream
Salt & pepper to taste

Directions:
Directions:
In a large saucepan, saute the onion garlic in 2 tablespoons vegetable oil over low heat for 5 minutes until onion is softened. Add the green chilies, stewed tomatoes, chicken broth, lemon pepper, Worcestershire sauce, chili powder, ground cumin and hot sauce. Simmer for 20 minutes. In a small bowl, combine 4 tablespoons flour with 1/2 cup water and whisk into soup. Bring the soup back to a boil and simmer for 5 minutes. Add 1 pound skinless boneless chicken breasts, cut into small cubes. Simmer for 5 minutes. Stir in sour cream, salt and pepper to taste.

 

 

 

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