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Spicy Chicken Tortilla Soup Recipe

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

Kristin Boyd
Added: Thursday, March 5, 2009


1 chopped medium onion (about 1 cup)
2 minced garlic cloves (about 2 tablespoons)
2 tablespoons vegetable oil
1 4 ounce can green chiles, chopped
1 15 ounce can Italian-style stewed tomatoes, chopped
4 cups chicken broth
1 teaspoon lemon pepper
2 tablespoons Worcestershire sauce
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon hot sauce
4 tablespoons flour
1/2 cup water
1 pound boneless, skinless chicken breast, cut into small cubes
1/3 cup sour cream
Corn tortillas
Vegetable spray

In a large pot, saute' onion and garlic over low heat for 5 minutes until onion is softened
Add the next 8 ingredients and 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 5 minutes
Stir in 1/3 cup non-fat sour cream, salt, and pepper to taste
Cut 4 corn tortillas into 1/4 inch strips
Lay them on a baking sheet with nonstick vegetable oil spray
Bake in a 400 oven for 10 minutes or until they are lightly toasted and crispy; sprinkle with salt if desired
Garnish soup with tortilla strips and fresh coriander




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