Preparation:
In a large saucepan, saute onion and garlic in vegetable oil over low heat for 5 minutes until onion is softened. Add green chiles, Italian-style stewed tomatoes, chicken broth, lemon pepper, Worcestershire sauce, chili powder, ground cumin and hot sauce. Simmer for 20 minutes. In a small bowl, combine flour with water and whisk into soup. Bring the soup back to a boil and simmer for 5 minutes. Add chicken breasts and simmer for 5 minutes. Stir in sour cream and salt and pepper to taste. Joan's note: I love to make my own tortilla chips for garnish, they are easy to make, low in fat and delicious. Cut 4 store-bought corn tortillas into 1/4 inch strips. Lay them on a baking sheet with nonstick vegetable oil spray. Bake in a 400 degree oven for 10 minutes or until they are lightly toasted and crispy. Sprinkle lightly with salt if desired. Garnish strips across the top of the finished soup with fresh coriande |