Instructions: In Dutch oven or large heavy saucepan, combine water, chicken, onion, salt and pepper; bring to a boil. Cover and simmer 1 hour or until tender.

Remove chicken from broth; cool.

Bone chicken; return to broth. Bring to a boil.

Drop about 1/4 of the tortilla strips in boiling broth to cover surface; cover and simmer 2 minutes. Repeat until all strips are added.

Remove from heat.

Blend flour into sour cream; slowly stir into broth and heat through, stirring constantly.

Garnish with chopped parsley. Refrigerate leftovers.

Makes 4 to 6 servings.

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