Spicy Chicken Tortilla Soup

This is what Helen is making for us for lunch today. Bethany requested it on this visit home. 

In a large saucepan, saute:

1 chopped medium onion and

2 minced garlic cloves in

2 tbsps vegetable oil

over low heat for 5 minutes or until onion is softened

Add one 4 oz can chopped green chilies, 

a 15 oz can italian style stewed tomatoes (chopped & in their own juice)

4 cups chicken broth

1 tsp lemon pepper

2 tsps worcestershire sauce

1 tsp chili powder

1 tsp ground cumin and

1/2 tsp hot sauce

Simmer for about 20 minutes 

In a small bowl, combine 4 tbsp flour with 1/2 cup water and whisk into soup. Bring the soup back to a boil and simmer for 5 minutes. 

Add 1 lb skinless boneless chicken breasts, cooked and cut into small cubes. 

Simmer for 5 minutes. 

Stir in 1/3 cup non-fat sour cream, salt & pepper to taste. 

Serve with sliced corn tortillas. 

Mom can edit this later to tell you how she really makes it.  This is just the recipe.