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: Click on the ingredient links to learn the nutritional information for all the Chicken Tortilla Soup ingredients. The serving size for any ingredient in Chicken Tortilla Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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.