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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Nancy Young gets the credit
1 chopped medium onion, about 1 cup
2 minced garlic cloves, about 2 tsps
2 tablespoons vegetable oil
4 ounces can chopped green chiles
15 ounces can Italian-style stewed tomatoes, chopped and with their own juice
4 cups chicken broth
1 teaspoon lemon pepper
2 teaspoons worcestershire sauce
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon hot sauce
4 tablespoons flour
½ cup water
1 pound boneless skinless chicken breasts, cut into small cubes
⅓ cup non-fat sour cream
4 corn tortillas
In a large saucepan, cook the onion and garlic in the oil over low heat for 5 minutes until onion is softened. Add next group of ingredients. Simmer for 20 minutes.
In a small bowl, combine flour with water and whisk into soup. Bring the soup back to a boil and simmer for 5 minutes.
Add 1 pound skinless boneless chicken breasts, cut into small cubes.
Simmer for 5 minutes.
Stir in ⅓ cup non-fat sour cream, salt, and pepper to taste.
Cut 4 store-bought corn tortillas into ¼ inch strips. Lay them on a baking sheet with nonstick vegetable oil spray. Bake in a 400°F 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.