1 chopped medium onion (about 1 c.)
2 minced garlic cloves
2 T. vegetable oil
1 can green chiles (4 oz.)
1 can fire-roasted diced tomatoes (15 oz.)
4 c. chicken broth
1 large chicken breast, cooked and shredded (add more chicken if desired—it’s more like a stew then)
1 t. lemon pepper
2 t. Worcestershire sauce
1 t. chili powder (I actually add 2t.)
1 t. ground cumin
½ t. hot sauce (I leave this out)
1 c. wild rice, cooked (or any cooked rice would do, or no rice, to make it low-carb. Finally, with no rice—if you want the familiar tortilla soup, this is where the tortilla strips come in, to sprinkle on top.)
- Saute the onion, garlic and oil in a large saucepan for 5 minutes until onion is softened.
- Add the remaining ingredients and simmer for 20 minutes.
- If you do want tortilla strips on the top (like you get at restaurants), add them after serving.
Acknowledgements: My recipe is based on Joan Lunden’s Chicken Tortilla Soup which was posted by Charleen on December 15, 1998 on this site.