Joan Lundens Awsome Spicy Chicken Tortilla soup
  • Cooking Time: one hour
  • Servings: approx. 6
  • Preparation Time: 20minutes
  • 1c. chopped medium onion, 2t. ( 2cloves) minced garlic, 2T. vegetable oil, 1 (4oz.) can green chiles- chopped, 1-(15oz.) can italian-style stewed tomatoes ( chopped and with it's own juices), 4c. chicken broth, 2t. worchester sauce, 1t. chili powder, 1/2t. hot sauce. 4T. flour, 1/2c water, 1lb. chopped boneless chicken breast cut into small pieces, 1/3c. sour cream, tortilla chips for garnish on top. Or make your own using tortillas cut into small strips and sprayed with vegetable oil baked in a 400F oven on a cookie sheet for 10 minutes then sprinkle with salt. salt and pepper to taste.
  1. In a large sauce pan, saute: the first three ingredients over low heat for five minutes or until onions are softened. Add the next six items and simmer for 20 minutes. In a small bowl, combine 4t. flour and 1/2 cup of water and whisk in to the soup. Bring to a boil and simmer for 5 minutes. Add the chicken and simmer for 30 minutes. before you serve stir in the sour cream and salt and pepper to tast. Top with tortilla chips.
I was looking for a soup to go with the mexican meal I was fixing for my girls dinner club. I found this on GMA recipes. It is the best I have ever had. I even crave it, it's that good. I added a little more of this and that to my tastes....but this is really worth trying.