Mexican Chicken And Cheese Soup - cooking recipe

Ingredients

2 boneless skinless chicken breasts, cooked and diced
3 -5 garlic cloves, minced
1/2 yellow onion, chopped
1/3 cup red pepper, chopped
1/3 cup green pepper, chopped
1/3 cup yellow pepper, chopped
5 cups chicken stock
1 cup tomato sauce
1 teaspoon Worcestershire sauce
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1/2 teaspoon coriander
1 cup water
4 teaspoons flour
1/4 cup sour cream
1 cup Mexican blend cheese

Preparation

Saute garlic, onion and peppers in olive oil until soft.
In a soup pot, heat chicken broth and stir in tomato sauce, Worcestershire, chili powder, cumin and coriander.
Add chicken and veggies.
Bring to boil, reduce to simmer, approximately 20 minutes.
Mix flour and water, whisk into soup and bring back to a boil. (omit this step if you don't want a thicker soup).
Stir in sour cream and cheese and cook until smooth.
Salt and pepper to taste.
Serve with more shredded cheese on top or crispy tortillas.