Chicken Tortilla Soup - cooking recipe

Ingredients

1 lb. skinless boneless chicken breast, boiled
1 cup chopped onion
1 tsp. minced garlic (from a jar)
2 Tbsp. oil
1 can tomatoes and green chilies
1 (4 oz.) can green chilies, chopped
4 cups Swanson's chicken broth (2 cans)
1 tsp. lemon pepper
2 tsp. worcestershire sauce
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. hot sauce
4 Tbsp. flour
1/2 cup water
4 corn or flour tortillas

Preparation

Saute onion and garlic about five minutes or until onion is tender in 2 Tbsp. oil in a large saucepan.
Add tomatoes, chilies, chicken broth, pepper, worcestershire sauce, chili powder, cumin and hot sauce and let simmer for 20 minutes.
Combine 4 Tbsp. flour with 1/2 cup water and whisk into soup. Bring back to a boil and simmer for 5 minutes.
Add boiled chicken, cut into small cubes.
Simmer for 5 minutes.
Stir in 1/3 cup nonfat sour cream, salt & pepper to taste.