In a large saucepan, sauté until onion is softened:

1 chopped medium onion - about 1 cup
2 minced garlic cloves
2 T. canola oil


Add 1 4 oz. can green chilies - chopped
15 oz. can Italian stewed tomatoes - chopped
4 c. chicken broth
1 t. pepper
2 t. Worcestershire sauce
1 t. chili powder
1 t. ground cumin
½ t. hot sauce

1 chopped medium onion - about 1 cup 2 minced garlic cloves 2 T. canola oil 15 oz. can Italian stewed tomatoes - chopped 4 c. chicken broth 1 t. pepper 2 t. Worcestershire sauce 1 t. chili powder 1 t. ground cumin

Simmer 20 minutes.

In a small bowl, combine 4 T. flour with ½ cup water and whisk into soup. Bring the soup back to a boil and simmer for 5 minutes.

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

Simmer for 5 minutes.

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

Cut 4 corn tortillas into ¼ inch strips and bake them in a 400 degree oven for ten minutes and are lightly toasted.

Serve soup with tortilla crisps, and, if you like, jack cheese, red onion and avocado.