Chicken Tortilla Soup

• 1 cup Chopped Onion
• 2 cloves Garlic, Minced
• 2 Tablespoons Vegetable Oil
• 1 can (4 Oz. Can) Chopped Green Chiles
• 1 can (15 Oz. Can) Italian-style Diced Tomatoes And Juice
• 1 can (8 Oz. Can) Tomato Sauce
• 4 cups Chicken Broth
• 1 teaspoon Lemon Pepper
• 2 teaspoons Worcestershire Sauce
• 1 teaspoon Chili Powder
• 1 teaspoon Ground Cumin
• 1/2 teaspoons Hot Sauce
• 4 Tablespoons Flour
• 1/2 cups Water
• 2 cups Cooked Chicken, Cubed
• 1 can (11 Oz. Can) Shoepeg Corn, Drained
• 1 can (15.25 Oz Can) Navy Beans, Drained And Rinsed
• 1/2 cups Sour Cream
• Salt And Pepper, to taste

1. In a large saucepan, saute onion and garlic in the oil over low heat for 5 minutes or until onion is softened.
2. Add green chiles, tomatoes, tomato sauce, broth, lemon pepper, Worcestershire sauce, chili powder, cumin and hot sauce.
3. Simmer for 20 minutes.
4. In a small bowl, combine the flour with the water and then incorporate into the soup using a hand blender for approximately 2 minutes.
5. Bring the soup back to a boil and simmer for 5 minutes.
6. Add chicken, corn and beans.
7. Simmer for 5 minutes.
8. Right before you are ready to serve, stir in sour cream, salt, and pepper to taste.

onion, garlic, vegetable oil, green chiles, italianstyle, tomato sauce, chicken broth, lemon pepper, worcestershire sauce, chili powder, ground cumin, hot sauce, flour, water, chicken, beans, sour cream, salt

Taken from tastykitchen.com/recipes/soups/chicken-tortilla-soup-7/ (may not work)