Ingredients: |
Ingredients: In a large (4 ½ quart or larger) saucepan sauté the following over low heat for about 5 minutes until onion is soften:
• 1 cup chopped onion
• 2 minced garlic cloves – about 2 tsp.
• 2 T. oil
Add:
• 1 – 4 ounce can chopped green chilies – not drained
• 1 – 28 ounce can Italian style stewed tomatoes – chopped – not drained
• 4 cups chicken broth – canned, fresh, or made with bouillon
• 1 tsp. lemon pepper
• 2 tsp. Worcestershire sauce
• ½ tsp. oregano
• 1 tsp. chili powder
• 1 tsp. ground cumin (or ½ to ¾ t. cumin seed)
• ½ tsp. hot sauce (Optional)
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Directions: |
Directions:Simmer 20 minutes.
In a small bowl, combine 4 T. flour with ½ cup water. Stir well to remove any lumps. Add 1 to 1½ cups soup liquid and blend well to remove any lumps. Stir into soup. Bring back to a boil and simmer for 5 minutes.
Add 1 pound cooked, skinless chicken breasts, cut into small cubes.
Simmer 5 minutes.
Serve with grated cheddar cheese, sour cream, tortilla strips, and chunked or sliced avocado.
Tortilla Strips:
Cut 4 corn tortillas into ¼ inch wide strips, cut the strips in half crosswise. Place strips on a foil covered baking sheet – spray strips with non-stick vegetable oil. Bake at 400 degrees for 10 minutes or until lightly toasted and crispy. Toss once or twice while baking. Sprinkle lightly with salt if desired. Garnish the top of the soup with strips and fresh coriander.
Comments from Carol:
• I often do not add the lemon pepper – none in the pantry!
• Salt and pepper to taste.
• Seasoned stewed chopped tomatoes could be used.
• You may want to offer hot sauce for those who like their soup spicier!
• I have used canned chicken breast; however, it was a bit stringy – I prefer the cubed chicken.
• I prepare this soup the day before, cool, cover it and place it in refrigerator overnight; then warm it again, with cover on, over very low heat for about 2 hours before serving. Frozen leftovers are great!
• I usually make 2 to 3 recipes at one time and freeze the soup in zip-lock bags. YUMMY!!
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This recipe for Joan Lunden’s Chicken Tortilla Soup is from