My friend Scott recently posted a picture of some chicken tortilla soup the other day. It looked really good and he was kind enough to post the recipe!
Here's what he has to say "Recipe to Mom's Chicken Tortilla Soup. Got it years ago from Joan Lunden's Healthy Cooking cookbook. Our only change is to add more chicken. Delicious is all I can say."
Spicy Chicken Tortilla Soup
Makes about 7 Cups
1 medium onion, chopped (about 1C)
2 garlic cloves, minced (about 2t)
2 T vegetable oil
4 oz can green chiles, chopped
15 oz can italian style stewed tomatoes, chopped, reserving the juice
4 C chicken broth or canned reduced sodium chicken broth
1 t lemon pepper
2 t worcestershire sauce
1 t chili powder
1 t ground cumin
1/2 t hot sauce or to taste
4 T all-purpose flour
1/2 C water
1 lb skinless boneless chicken breast cut into small cubes
1/3 C nonfat or low-fat sour cream
Salt and pepper to taste
Tortilla strips
Chopped fresh coriander (otherwise known as cilantro) for garnish
In a large saucepan, cook the onion and the garlic in the oil over moderately low heat for 5 minutes or until the onion is softened. Add the chilies, tomatoes with their juice, broth, lemon pepper, worcestershire, spices, and hot sauce and simmer the mixture for minutes.
In a small bowl, combine the flour with the water and whisk it into the soup. Bring the soup back to a boil and simmer for 5 minutes. Add the chicken and simmer for 5 minutes or until it is just cooked through. Stir in the sour cream, salt, and pepper to taste. Garnish each portion with the tortilla strips and the coriander if desired.
Nutrition
1C per serving - 219 calories
Tortilla strips
4 corn tortillas cut into 1/4 in strips
nonstick vegetable oil spray
Preheat oven to 400. Arrange the tortillas strips in one layer in a baking pan sprayed with vegetable oil. Bake them in the oven for 10 minutes or until they are lightly toasted and crispy. Sprinkle lightly with salt, if desired.
Here's what he has to say "Recipe to Mom's Chicken Tortilla Soup. Got it years ago from Joan Lunden's Healthy Cooking cookbook. Our only change is to add more chicken. Delicious is all I can say."
Spicy Chicken Tortilla Soup
Makes about 7 Cups
1 medium onion, chopped (about 1C)
2 garlic cloves, minced (about 2t)
2 T vegetable oil
4 oz can green chiles, chopped
15 oz can italian style stewed tomatoes, chopped, reserving the juice
4 C chicken broth or canned reduced sodium chicken broth
1 t lemon pepper
2 t worcestershire sauce
1 t chili powder
1 t ground cumin
1/2 t hot sauce or to taste
4 T all-purpose flour
1/2 C water
1 lb skinless boneless chicken breast cut into small cubes
1/3 C nonfat or low-fat sour cream
Salt and pepper to taste
Tortilla strips
Chopped fresh coriander (otherwise known as cilantro) for garnish
In a large saucepan, cook the onion and the garlic in the oil over moderately low heat for 5 minutes or until the onion is softened. Add the chilies, tomatoes with their juice, broth, lemon pepper, worcestershire, spices, and hot sauce and simmer the mixture for minutes.
In a small bowl, combine the flour with the water and whisk it into the soup. Bring the soup back to a boil and simmer for 5 minutes. Add the chicken and simmer for 5 minutes or until it is just cooked through. Stir in the sour cream, salt, and pepper to taste. Garnish each portion with the tortilla strips and the coriander if desired.
Nutrition
1C per serving - 219 calories
Tortilla strips
4 corn tortillas cut into 1/4 in strips
nonstick vegetable oil spray
Preheat oven to 400. Arrange the tortillas strips in one layer in a baking pan sprayed with vegetable oil. Bake them in the oven for 10 minutes or until they are lightly toasted and crispy. Sprinkle lightly with salt, if desired.
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