It’s that time of year that I want to make soup. My Spicy Chicken Tortilla Soup is my go-to. Don’t let the spice list intimidate you. It’s super easy and will become your favorite soon. Hey, if you want to spice it up, add a can of Rotel. I dare you!
Spicy Chicken Tortilla Soup
1 medium onion, chopped
2 cloves garlic, minced
2 T vegetable oil
1 (4 oz) can green chilies, chopped
1 (15 oz) can Italian-style stewed tomatoes, chopped, reserving juice
4 cups chicken broth
1 t lemon pepper
2 t Worcestershire sauce
1 t chili powder
1 t ground cumin
1/2 t hot sauce (I use Tabasco)
4 T flour
1/2 cup water
1 lb. boneless, skinless chicken breast, cut into small cubes
1/3 cup sour cream
salt and pepper to taste
shredded cheddar cheese
In a large saucepan or soup pot, cook the onion and garlic in oil over moderately low heat for 5 minutes or until the onion is softened. Add the chilies, tomatoes with their juice, broth, lemon pepper, Worcestershire, spices, and hot sauce. Then simmer the mixture for 20 minutes.
In a small bowl,combine the flour and water. Whisk the flour mixture into the soup. Be careful to make sure the flour mixture is dissolved. Bring the soup back to a boil and simmer for 5 minutes. Add the chicken and simmer for 5 minutes or until the chicken is cooked through. Stir in sour cream. Salt and pepper to taste.
I garnish our individual soups with sour cream, shredded cheese, and tortilla chips. This soup is good as leftovers the next day. It will be hotter the second day.