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Joan Lunden’s Spicy Chicken Tortilla Soup

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Eons ago (well, 1997) when Joan Lunden was still with ABC’s Good Morning America, the hosts would sometimes bring in their favorite recipes. She said, “This is absolutely one of my favorite recipes — it brings back great memories of my college years in Mexico City. It is a delicious Spicy Chicken Tortilla Soup that is quick, easy and great for an outdoor lunch or a light summer supper.” We at myMid-Century Home agree!

Ingredients
1 chopped medium onion (about 1 cup)
2 minced garlic cloves (about 2 tsps)
2 tbsps vegetable oil
4 ounce can green chiles — chopped
15-ounce can italian-style stewed tomatoes (chopped and with their own juice)
4 cups chicken broth
1 tsp lemon pepper
2 tsps worcestershire sauce
1 tsp chili powder
1 tsp ground cumin
1/2 tsp hot sauce
4 tbsp flour
1/2 cup water
1 lb. boneless, skinless chicken breasts
1/3 cup non-fat sour cream
salt and pepper
tortilla chips for garnish.

Instructions

In a large saucepan, saute the onion and garlic in the vegetable oil over low heat for 5 minutes until onion is softened.

Add the chiles, tomatoes, chicken broth, pepper, worcestershire, chili power, cumin, and hot sauce and simmer for about 20 minutes.

In a small bowl, combine flour and water and whisk into soup. Bring the soup back to a boil and simmer for 5 minutes.

Add chicken breasts, cut into small cubes. Simmer for 5 minutes.

Stir in sour cream, salt, and pepper to taste.

I love to make my own tortilla chips for garnish, they are easy to make, low in fat and delicious.

Cut 4 store-bought corn tortillas into 1/4 inch strips. Lay them on a baking sheet with nonstick vegetable oil spray. Bake in a 400 degree oven for 10 minutes or until they are lightly toasted and crispy. Sprinkle lightly with salt if desired. Garnish strips across the top of the finished soup with fresh coriander.

Eddie’s score for Joan’s Chicken Tortilla Soup: excellent!

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