Mom's Tortilla Soup

My mom, that is...this is total comfort food for me...reminds me of being home. It is a little more work intensive, but mighty delish!

Mom’s Tortilla Soup

1 medium onion, chopped
2 garlic cloves, minced
2 T. olive oil
4 oz. can green chilies, chopped
15 oz. can Italian-style stewed tomatoes, chopped
4 cups chicken broth
1 t. lemon pepper
2 t. Worcestershire sauce
1 t. chili powder
1 t. ground cumin
½ t. hot sauce or to taste
4 T. flour
½ cup water
1 pound chicken breasts, cut into cubes
1/3 cup sour cream
salt and pepper to taste
tortilla strips

In a large saucepan, cook the onion and garlic in the oil over medium low heat for five minutes or until the onion is softened. Add the chilies, tomatoes with their juice, broth, lemon pepper, Worcestershire, spices, and hot sauce and simmer for 20 minutes.

In a small bowl, combine the flour with the water until there are no flour lumps. Whisk into the soup. Bring the soup back to a boil and simmer 5 minutes. Add the chicken and simmer for 5 minutes or until the chicken is cooked through. Stir in the sour cream and salt and pepper to taste.


Tortilla Strips:

4 corn tortillas
Pam cooking spray

Spray pan with Pam. Cut the tortillas into strips and spread across pan. Bake them at 400* for 10 minutes or until lightly toasted and crispy. Sprinkle lightly with salt, if desired.

**I always make more of the tortilla strips and they typically take longer than 10 minutes to crisp.