Spicy Chicken Tortilla Soup

8 Servings
100% would make this recipe for Spicy Chicken Tortilla Soup again.

We prefer to fry our corn tortillas in butter as opposed to the tortilla strips mentioned in this recipe. In my opinion, nothing brings out the flavor of tortillas more than warming them in a skillet in some butter.

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Spicy Chicken Tortilla Soup Ingredients

1 medium Onion chopped	1 teaspoon Ground cumin
3 Garlic cloves minced	1/2 teaspoon Hot pepper sauce
2 tablespoon Vegetable oil	4 tablespoon Flour
1 4 ounce Chopped green chilis	1/2 cup Water
1 15 ounce can Mexican style stewed tomatoes	1 pound Boneless skinless chicken breast cut into small cubes
4 cups Chicken broth	1/3 cup Low fat sour cream
1 teaspoon Lemon pepper	Salt and pepper to taste
2 teaspoon Worcestershire sauce	4 Corn tortillas
1 teaspoon Chili powder	1/4 cup Fresh cilantro

Instructions for Spicy Chicken Tortilla Soup

In a large saucepan, cook the onion and the garlic in the oil until the onion is softened. Add the chilies, tomatoes with their juice, broth, lemon pepper, Worcestershire, chili powder, cumin, pepper sauce, chicken, and cilantro. Bring to a boil, reduce heat and simmer for 20 minutes. In a small bowl, combine the flour with the water and whisk it to mix well. Stir the flour mixture into the soup and bring it back to a boil and simmer for 5 minutes. Stir in the sour cream, salt, and pepper and garnish each portion with the tortilla strips.

Tortilla strips:
Cut the tortillas into 1/4 inch strips and arrange them in one layer on a baking sheet sprayed with non-stick spray. Bake them at 400 for 10 minutes or until they are lightly toasted and crispy. Sprinkle lightly with salt, if desired.

Main Ingredient: ChickenCuisine: Mexican