Instructions: 1. In a large saucepan, saute 1 chopped medium onion (about 1 cup) and 2 minced garlic cloves (about 2 tea spoons) in 2 table spoons of vegetable oil over low heat for 5 minutes until onion is softened.

2. Add one 4 ounce can green chilies - chopped, a 15 ounce can Italian-style stewed tomatoes (chopped and with their own juice), 4 cups chicken broth, 1 tea spoon of lemon pepper, 2 table spoons of Worcestershire sauce, 1 tea spoon of chili powder, 1 tea spoon of ground cumin and 1/2 tea spoon of hot sauce. Simmer for 20 minutes.

3. In a small bowl, combine 4 table spoons of flour with 1/2 cup water and whisk into soup.

4. Bring the soup back to a boil and simmer for 5 minutes.

5. Add 1 pound skinless boneless chicken breasts, cut into small cubes.

Simmer for 5 minutes.

6. Stir in 1/3 cup non-fat sour cream, salt, and pepper to taste.

7. Cut 4 store-bought corn tortillas into 1/4 inch strips. Lay them on a baking sheet with nonstick vegetable oil spray. Bake in a 400 degree oven for 10 minutes or until they are lightly toasted and crispy. Sprinkle lightly with salt if desired. Garnish strips across the top of the finished soup with fresh coriander.

NOTES : This spicy chicken soup makes an easy and great for an outdoor lunch or a light summer supper.

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