MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Joan Lunden's Spicy Chicken Tortilla Soup Categories: Soups Yield: 1 Batch MMMMM--------------------------ALLIUMS------------------------------- 1 md Onion (1 c); chopped 2 cl Garlic (2 ts); minced 2 tb Vegetable oil 4 oz Can chopped green chiles 15 oz Can Italian-style stewed -tomatoes; with their own -juice 4 c Chicken broth 1 ts Lemon pepper 2 ts Worcestershire sauce 1 ts Chili powder 1 ts Ground cumin 1/2 ts Hot sauce In a large saucepan, sauté the alliums in oil over low heat for 5 minutes until onion is softened. Add chiles and tomatoes. Simmer for 20 minutes. In a small bowl, combine 4 tb flour with 1/2 cup water and whisk into soup. Bring the soup back to a boil and simmer for 5 minutes. Add 1 lb skinless boneless chicken breasts, cut into small cubes. Simmer for 5 minutes. Stir in 1/3 cup non-fat sour cream, salt, and pepper to taste. Cut 4 store-bought corn tortillas into 1/4" strips. Lay them on a baking sheet with nonstick vegetable oil spray. Bake in a 400°F oven for 10 minutes or until they are lightly toasted and crispy. Sprinkle lightly with salt if desired. Garnish strips across the top of the finished soup with fresh coriander (cilantro). Recipe by Joan Lunden Recipe FROM: MMMMM