Instructions: Saute oil, garlic and onions in large pan or Dutch oven until soft. Add chicken stock through hot sauce. Bring to low boil, then reduce heat and simmer 20 minutes.

Cut tortillas into 1/4-inch strips and fry in oil or spray with oil and bake at 400 degrees (while soup is cooking). Sprinkle with salt if desired.

Thoroughly mix flour and water, then whisk into soup. Bring to a low boil, then simmer 5 minutes. Add chicken and simmer 5 minutes. Stir in sour cream and cheese (more or less of each, depending on taste). Ensure 165 degrees serving temperature.

After serving soup, pile tortilla strips into a "haystack" shape on top of the soup. Optionally garnish with freshly chopped cilantro.

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