Chicken Tortilla Soup

Recipe by Angela Polly
READY IN: 55mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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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