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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This recipe originally came from Joan Lunden on Good Morning America; the first time I made it, I didn't have the exact ingredients she recommends, so I improvised. I (and the people I made it for) thought it was so tasty, that I've made it the same way ever since. If you can chop and stir, you can make this soup, and you only have to get one pot dirty! Ingredients:
4 small corn tortillas |
vegetable oil cooking spray |
1 medium onion, chopped (about 1 cup) |
2 cloves garlic, minced |
2 tablespoons vegetable oil |
1 (4 ounce) can green chilies (chopped) |
1 (15 ounce) can italian-style stewed tomatoes (chopped and with their own juice) |
4 cups chicken broth |
1 teaspoon mexican oregano |
1 teaspoon ground cumin |
1/2 teaspoon hot sauce |
4 tablespoons flour |
1/2 cup water |
1 lb boneless skinless chicken breast, cubed |
Directions:
1. Cut the tortillas into quarter-inch strips and scatter them on a baking sheet sprayed with nonstick spray (or covered in foil).
2. Bake in a 400-degree oven for about 10 minutes (until crispy).
3. Meanwhile, chop the onions and garlic and saute them over low heat with 2 tablespoons of vegetable (or olive) oil until the onion is transparent.
4. Add the green chiles and empty the can of tomatoes (including the juice) and the chicken broth into the pot.
5. Add the Mexican oregano, cumin, and hot sauce, and let everything simmer for 20 minutes.
6. In a small bowl, whisk together the flour and water until the mixture is very smooth.
7. Pour the flour mixture slowly into the soup, stirring constantly.
8. Bring the soup back to a boil and simmer for 5 minutes.
9. Add the chicken pieces, and simmer the soup for 5 more minutes or until the chicken is cooked through.
10. Serve over a handful of tortilla strips and stir in grated cheese or sour cream, if desired.
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