Chicken Tortilla Soup - cooking recipe

Ingredients

1 cup onion, chopped
2 teaspoons garlic cloves, chopped
2 tablespoons olive oil
1 lb chicken breast, skinless, boneless, chopped
4 ounces green chilies, chopped
15 ounces Italian tomatoes (little basil and oregano)
4 cups chicken broth
1 teaspoon lemon pepper
2 teaspoons Worcestershire sauce
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon hot sauce
1 (15 ounce) can corn
1 (15 ounce) can beans
1/4 cup flour
1/2 cup water
2 -3 flour tortillas
salt and pepper

Preparation

In a Dutch oven, saute onion and garlic in oil for 5 minutes. Add chilies, Italian tomatoes, broth, lemon pepper, Worcestershire sauce, chili powder, cumin, hot sauce, corn, and beans. Simmer for 20 minutes.
In a separate bowl, combine 1/4 cup flour and 1/2 cup water. Whisk into soup. Bring to a boil. Simmer 5 minutes.
Add chicken.
Add salt & pepper to taste.
Cut tortillas into thin strips. Place on cookie sheet. Sprinkle with salt. Bake for 10 minutes at 400 degrees. Garnish soup with tortilla strips. Enjoy!