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.

INGREDIENTS
1 chopped medium onion (about 1 cup) and
2 minced garlic cloves (about 2 teaspoons) in
2 tablespoons vegetable oil
over low heat for 5 minutes until onion is softened
Add one 4 ounce can green chilies -- chopped
a 15-ounce can Italian-style stewed tomatoes (chopped and with their own juice)
4 cups chicken broth
1 teaspoon lemon pepper
2 teaspoons Worcestershire sauce
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon hot sauce

DIRECTIONS
In a small bowl, combine 4 tablespoons 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°F 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.

This recipe comes from my book Joan Lunden's Healthy Cooking.