Spicy Chicken Tortilla Soup

This is one of our favorite soups.  Sharon found it in the "WIL 92 FM Working Women's Survival Show 2000 Cookbook" and I make it several times a year. The recipe was submitted by Bobbie Ann Mason from WIL.   The only addition that I made to this recipe was to add a can of Rotel.  Either way, I think that you will really enjoy this soup.

Spicy Chicken Tortilla Soup

1. Heat the olive oil in your favorite soup pot over a med-low heat and add the onions and garlic.  cook for 5-10 minutes or until the onion is softened.
2. Add the chilies, tomatoes with their juice, broth, Rotel, Worcestershire, spices and hot sauce and simmer the soup for about 20 minutes.
3. In a small bowl,  combine the flour and water and whisk into the soup.  Bring the soup to a boil and simmer for 5 minutes.
4. Stir in the sour cream and salt and pepper to taste.
5. Garnish each portion with the tortilla chips.

Ingredients 1 med yellow onion, chopped (about 1 cup) 2 garlic cloves, minced (about 2 teaspoons) 2 tbsp extra virgin olive oil 4 oz can of chili peppers, chopped, reserving the juice 10 oz can Rotel 15 oz can Italian style stewed tomatoes, chopped reserving the juice 1 32 oz reduced sodium shicken broth 1 tsp lemmon pepper 2 tsp Worcestershire sauce 1 tsp chili powder 1 tsp ground cumin 1/2 tsp hot sauce or to taste 4 tbsp whole wheat flour 1/2 cup water 1 lb skinless boneless chicken breast cut into small cubes 1/3 cup nonfat or low-fat sour cream Salt and pepper to taste Tortilla chips