Spicy Chicken Tortilla Soup

By learen

This is a diabetic recipe.

Ingredients

• 1 15oz can diced tomatoes
• 1 1/2 t chili powder
• 1 1/2 t ground cumin
• 1/4 t black pepper
• 2 t worcestershire sauce
• 1/2 t hot pepper sauce
• 2 t olive oil
• 1 lb boneless, skinless chicken breasts cut into 1 inch pieces
• 1 med onion, chopped
• 1-2 jalapeno pepper, chopped
• 2 cloves garlic, minced
• 2 cans reduced sodium chicken broth
• 1/4 c all purpose flour
• 1/2 c water
• 1/3 c fat free sour cream
• 1/3 c chopped cilantro
• 4 oz reduced fat tortilla chips, crushed

Preparation

Step 1

In food processor or blender, combine tomatoes with juice, chili powder, cumin, black pepper, worcestershire sauce, and hot pepper sauce. Process to smooth, thick consistency and set aside.

Warm oil in large pot over med high heat. When hot, cook chicken, onion, jalapeno pepper, and garlic, stirring frequently, 5 min or until chicken is no longer pink and onion is soft. Reduce heat to low, add tomato mixture and broth, and simmer uncovered, 15 min.

Meanwhile, in small bowl, whisk flour and water until small paste forms. Add to soup and raise temp if necessary to keep soup just barely boiling. Simmer 5 minutes.

Remove from heat, add sour cream, and stir until well blended. Stir in cilantro, garnish with tortilla chips.