Thick and Tasty Chicken Tortilla / Enchilada Soup

• 4 cups chicken broth
• 2 cups cooked chicken, cubed (white or dark)
• 1 (10 ounce) can cream of chicken soup
• 1 cup green enchilada sauce
• 14 cup onion, chopped
• 14 cup green pepper, chopped
• 12 cup sour cream
• 12 cup stewed tomatoes, chopped
• 1 bay leaf
• 2 tablespoons chicken bouillon
• 1 dash cayenne pepper
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 4 tablespoons white flour
• cheddar cheese, shredded
• pico de gallo, with cilantro
• sour cream
• tortilla chips, crushed

1. Soup: Pour all ingredients except chicken, sour cream and flour into a pot and bring to a boil.
2. Mix Flour and Water to make a pour-able paste.
3. Add flour water mixture to soup while stirring constantly.
4. Add more flour/water mix if it is not the consistency you desire.
5. Stir until it thickens.
6. Reduce heat.
7. Add Chicken and Sour Cream.
8. Mix Gently.
9. Ladle into bowls and add garnish on top.

chicken broth, chicken, cream of chicken soup, green enchilada sauce, onion, green pepper, sour cream, tomatoes, bay leaf, chicken bouillon, cayenne pepper, cumin, chili powder, onion powder, white flour, cheddar cheese, pico de gallo, sour cream, tortilla chips

Taken from www.food.com/recipe/thick-and-tasty-chicken-tortilla-enchilada-soup-233350 (may not work)