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This recipe for SPICY CHICKEN TORTILLA SOUP, by , is from The Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Carol Smith


1 medium onion, chopped (about 1 C.)
2 cloves garlic, minced (about 2 t.)
2 T. vegetable oil
4 oz. can green chilies, chopped
15-oz can Italian-style stewed tomatoes
4 C. chicken broth
1 tsp. lemon pepper
2 tsp. Worcestershire sauce
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. hot sauce (optional)
4 T. flour
1/2 C. water
1 lb. skinless, boneless chicken breasts
1/3 C. non-fat sour cream
salt and pepper to taste

In a large saucepan, sauté onion and garlic in oil over low heat for 5 minutes, until onion is softened. Add green chilies, stewed tomatoes, broth, lemon pepper, Worcestershire sauce, chili powder, cumin and hot sauce (if desired). Simmer 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. Cut up chicken breasts into small cubes, add to soup and simmer for 5 minutes. Stir in sour cream, salt and pepper. Garnish with tortilla strips.

Personal Notes:
Personal Notes:
This recipe is from Joan Lunden, former Good Morning, America host.




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