Chicken Tortilla Soup

• 1 cup onion, chopped
• 2 teaspoons garlic cloves, chopped
• 2 tablespoons olive oil
• 1 lb chicken breast, skinless, boneless, chopped
• 4 ounces green chilies, chopped
• 15 ounces Italian tomatoes (little basil and oregano)
• 4 cups chicken broth
• 1 teaspoon lemon pepper
• 2 teaspoons Worcestershire sauce
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon hot sauce
• 1 (15 ounce) can corn
• 1 (15 ounce) can beans
• 1/4 cup flour
• 1/2 cup water
• 2 -3 flour tortillas
• salt and pepper

1. In a Dutch oven, saute onion and garlic in oil for 5 minutes. Add chilies, Italian tomatoes, broth, lemon pepper, Worcestershire sauce, chili powder, cumin, hot sauce, corn, and beans. Simmer for 20 minutes.
2. In a separate bowl, combine 1/4 cup flour and 1/2 cup water. Whisk into soup. Bring to a boil. Simmer 5 minutes.
3. Add chicken.
4. Add salt & pepper to taste.
5. Cut tortillas into thin strips. Place on cookie sheet. Sprinkle with salt. Bake for 10 minutes at 400 degrees. Garnish soup with tortilla strips. Enjoy!

onion, garlic, olive oil, chicken, green chilies, italian tomatoes, chicken broth, lemon pepper, worcestershire sauce, chili powder, cumin, hot sauce, corn, beans, flour, water, flour tortillas, salt

Taken from www.food.com/recipe/chicken-tortilla-soup-442990 (may not work)