Spicy Chicken Tortilla Soup

Got this from my sister today. Her whole family likes it (her kids are pretty picky and she doesn't make it too spicy for her kids, and her kids like to use it more as a dip since she pretty much blends everything (but the chicken) and they just put what they want on top and dip the chips. I am thinking of leaving out the chicken and putting beans in it. I might even throw in some of the dried refried bean mix (I think it's by Fantastic Foods - at least it used to be I get it at the HFS in the bulk bins) to thicken it up instead of the flour mixture and I will have to add less of the cumin/chili powder too. I got all excited the other day to find out not only is our local food store (FoodLion) not only carrying Better than Bouillon now, but it is also even carrying the fake chicken flavored one too! Yay! Anyway, here's the recipe. It came from one of those checkout booklets from Prevention for Preventing Diabetes.

Spicy Chicken Tortilla Soup

15 oz diced tomatoes
1 1/2 tsp chili powder
1 1/2 tsp ground cumin
1/4 tsp black pepper
2 tsp Worcestershire sauce
1/2 tsp hot pepper sauce
1 Tbsp olive oil
1 lb chicken breast, cut into 1" pieces
1 medium onion, chopped
1-2 jalapenoes, chopped
2 cloves garlic, minced
2 cans (14 1/2 oz) reduced sodium chicken broth
1/4 cup all-purpose flour
1/2 cup water
1/3 cup fat-free sour cream
1/3 cup chopped cilantro
4 oz reduced fat tortilla chips, crushed

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

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

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

Remove from heat. Add sour cream and stir until well blended. Stir in cilantro and garnish with tortilla. Serve.

Makes 8 (1 cup) servings
190 cal, 22 g carb, 3.5 g fat, 2 g fib