Signature Dish of Nancy Young

Joan Lunden's Spicy Chicken Tortilla Soup

"I make this without the chicken or the tortilla chips." Nancy

In a large saucepan, sauté:

over low heat for 5 minutes until onion is softened.

Simmer for 20 minutes.

In a small bowl, combine 4 tbsp flour with 1/2 cup water and whisk into soup. Bring the soup back to a boil and simmer for 5 minutes.

Add 1 pound 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 inch strips. Lay them on a baking sheet with nonstick vegetable oil spray. Bake in a 400 degree 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).

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