Firehouse Chef: Erik Kositzki makes chicken tortilla soup

Firehouse Chef
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Erik Kositzki

Chicken Tortilla Soup

1 medium red onion, chopped (about 1 cup)
2 garlic cloves, minced (about 2 teaspoons)
4 ounce can green chilies, chopped
15 ounce can Italian-style stewed tomatoes, chopped, reserving the juice
1 can Mexican style corn
4 cups chicken broth or canned reduced-sodium chicken broth
1 teaspoon lemon pepper
2 teaspoons Worcestershire sauce
1 teaspoon chili powder
1 Tablespoon ground cumin
1/2 teaspoon hot sauce or to taste
1 pound skinless boneless chicken breast, cut into small cubes
1/3 cup nonfat or low fat sour cream
1/2 cup chopped cilantro

Combine chicken broth, onion, corn, tomatoes, green chilies, garlic, seasonings and simmer for 20 minutes. Add cooked chicken and cilantro, simmer, add sour cream to taste. Simmer and then serve with tortilla chips and garnish.

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