Chicken Tortilla Soup

1/2  cup		medium Onion chopped
3		Garlic cloves minced
2  tablespoons		Vegetable oil
4  ounces		Chopped green chilis
15  cups		fire roasted diced tomatoes
4  cups		Chicken broth
1  teaspoon		Lemon pepper
2  teaspoons		Worcestershire Sauce
1  teaspoon		Chili powder
1  teaspoon		Ground cumin
1/2  teaspoon		Hot pepper sauce
4  tablespoons		Flour
1/2  cup		Water
1  lb.		Boneless skinless chicken breast
1/3  cup		Low fat sour cream
1  ounce		salt and pepper
1/4  cup		Fresh cilantro

Tip: For nutritional information on all the ingredients in Chicken Tortilla Soup just click on each ingredient name. Then adjust the serving size for any Chicken Tortilla Soup ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

In a large saucepan, cook the onion and the garlic in the oil until the onion is softened. Add the chilies, tomatoes with their juice, broth, lemon pepper, Worcestershire, chili powder, cumin, pepper sauce, chicken, and cilantro. Bring to a boil, reduce heat and simmer for 20 minutes. In a small bowl, combine the flour with the water and whisk it to mix well. Stir the flour mixture into the soup and bring it back to a boil and simmer for 5 minutes. Stir in the sour cream, salt, and pepper and garnish each portion with the tortilla strips.