This is absolutely one of my favorite recipes -- it brings back great memories of my college years in Mexico City. It is a delicious Spicy Chicken Tortilla Soup that is quick, easy and great for an outdoor lunch or a light summer supper.

In a large saucepan, saute:

• 1 chopped medium onion (about 1 cup) and
• 2 minced garlic cloves (about 2 tsps) in
• 2 tbsps vegetable oil
• over low heat for 5 minutes until onion is softened.

over low heat for 5 minutes until onion is softened.

• Add one 4 ounce can green chiles -- chopped
• a 15-ounce can italian-style stewed tomatoes (chopped and with their own juice)
• 4 cups chicken broth
• 1 tsp lemon pepper
• 2 tsps worcestershire sauce
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp hot sauce.

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.

I love to make my own tortilla chips for garnish, they are easy to make, low in fat and delicious.

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.

Eddie's score for Joan's Chicken Tortilla Soup: excellent!

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