Chicken Tortilla Soup

Chicken Tortilla Soup: Michele (Kines) Bohm's recipe with a few things changed


2 Tbsp oil
1 medium onion
2 cloves of garlic (I use a spoonful of garlic packed in oil in a jar)
1 4 oz can of CHOPPED green chili's
1 15 oz can of diced tomatoes
4 cups of chicken broth
2 cups of cheddar cheese (I prefer Mexican blend)
1 tablespoon of cumin
1 tsp of lemon pepper
1 tsp of chili powder
1-2 swigs of Worcestershire sauce
1 lb of grilled chicken, shredded
1/2 cup sour cream
(extra cheese and sour cream if desired)
4 tablespoons flour
1/2 cup cold water
tortilla chips


Sauté the oil, onion, garlic and green chilies. Be sure to watch closely so the garlic does not burn.

Add the tomatoes, chicken broth, cumin, lemon pepper and chili powder and Worcestershire sauce. Simmer for at least 20 minutes.

In a separate small bowl, mix 1/2 cup cold water and 4 Tbsp flour. Beat with a fork until flour dissolves. Add slowly to the soup and mix well.

Next add the chicken.

I like to simmer on low for a while but you can also eat right away. I have also put it in the crock pot on warm or low for a couple of hours as well.

To serve: Crumble tortilla chips in individual bowls. Put soup in bowl and top with cheese and sour cream.

I like to add some extra cheese (maybe a cup or so) and some extra sour cream (maybe a cup or so of that) to the soup mixture in addition to serving it with cheese and sour cream on top.