Joan Lunden's Spicy Chicken Tortilla Soup

Directions

1. 1. In a large saucepan, saute/fry 1 minced medium onion (about 1 c.) and 2 chopped garlic cloves (about 2 tea spoons) in 2 table spoons of vegetable oil over low heat for 5 min till onion is softened.
2. 2. Add in one 4 oz can green chilies - minced, a 15 oz can Italian-style stewed tomatoes (minced and with their own juice), 4 c. chicken broth, 1 tea spoon of lemon pepper, 2 table spoons of Worcestershire sauce, 1 tea spoon of chili pwdr, 1 tea spoon of grnd cumin and 1/2 tea spoon of warm sauce. Simmer for 20 min.
3. 3. In a small bowl, combine 4 table spoons of flour with 1/2 c. water and whisk into soup.
4. 4. Bring the soup back to a boil and simmer for 5 min.
5. 5. Add in 1 lb. skinless boneless chicken breasts, cut into small cubes.
6. Simmer for 5 min.
7. 6. Stir in 1/3 c. non-fat lowfat sour cream, salt, and pepper to taste.
8. 7. 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 min or possibly till they are lightly toasted and crispy. Sprinkle lightly with salt if you like. Garnish strips across the top of the finished soup with fresh coriander.
9. NOTES : This spicy chicken soup makes an easy and great for an outdoor lunch or possibly a light summer supper.