Chicken Tortilla Soup

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.