Chicken Tortilla Soup
photo by Angela Polly
- Ready In:
- 55mins
- Ingredients:
- 18
- Serves:
-
6-8
ingredients
- 1 cup onion, chopped
- 2 teaspoons garlic cloves, chopped
- 2 tablespoons olive oil
- 1 lb chicken breast, skinless, boneless, chopped
- 4 ounces green chilies, chopped
- 15 ounces Italian tomatoes (little basil and oregano)
- 4 cups chicken broth
- 1 teaspoon lemon pepper
- 2 teaspoons Worcestershire sauce
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1⁄2 teaspoon hot sauce
- 1 (15 ounce) can corn
- 1 (15 ounce) can beans
- 1⁄4 cup flour
- 1⁄2 cup water
- 2 -3 flour tortillas
- salt and pepper
directions
- In a Dutch oven, sauté onion and garlic in oil for 5 minutes. Add chilies, Italian tomatoes, broth, lemon pepper, Worcestershire sauce, chili powder, cumin, hot sauce, corn, and beans. Simmer for 20 minutes.
- In a separate bowl, combine ¼ cup flour and ½ cup water. Whisk into soup. Bring to a boil. Simmer 5 minutes.
- Add chicken.
- Add salt & pepper to taste.
- Cut tortillas into thin strips. Place on cookie sheet. Sprinkle with salt. Bake for 10 minutes at 400 degrees. Garnish soup with tortilla strips. Enjoy!
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