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

tortilla chips

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.