Tortilla Soup

• 2 onions, chopped
• 4 garlic cloves, minced
• 4 T. vegetable oil

Saute these 3 ingredients. Then add:

• 2 – 4 ounce cans of green chilis
• 2 – 15 ounce cans of original style stewed tomatoes, including the juice
• 8 cups of chicken broth (Or use 8 cups of water and 8 chicken bouillon cubes)
• 2 t. lemon pepper
• 4 t. Worcestershire sauce
• 1/2 t. chili powder
• 2 t. ground cumin

Simmer the above for 20 minutes.

Whisk together until smooth (no lumps), and then whisk it into the simmering mixture:

• 4 T. flour
• 1 cup cold water

Bring to a boil and simmer 5 minutes, stirring occasionally. Then add:

• 2 pounds of boneless, skinless cooked chicken (using just chicken breast makes it lower fat)

Simmer 5 more minutes, stir occasionally. Turn off the heat and stir in until completely melted:

• 2/3 cup low-fat sour cream
• salt and pepper to taste

Serve with fresh chopped cilantro and tortilla chips. For a lower fat option, cut corn tortillas into thin strips and bake until lightly crispy.

Other optional garnishes are diced avocado, grated Monterey Jack cheese, or an additional dollop of low-fat sour cream.