Chicken Tortilla Soup

This soup is a family favorite. To bump up the health benefits of this low-fat soup, I add a can of black beans and some frozen corn, if I have some in the freezer. The flour added to the soup gives it a surprisingly creamy consistency.

1 medium onion, chopped
2 cloves garlic, minced
2 T oil
4 oz. can green chilies, chopped
15 oz. can diced tomatoes
4 c chicken broth
1 t lemon pepper
2 t Worcestershire sauce
1 t ground cumin
1 t chili powder
4 T flour
1/2 c water
1 lb. skinless, boneless chicken cut into small cubes OR 1 lb. cooked rotisserie chicken, shredded

Toppings: sour cream, tortilla chips, hot sauce

In a large saucepan, cook onion and garlic in oil over moderately low heat for 5 minutes or until the onion is softened. Add the chilies, tomatoes with their juices, broth, lemon pepper, Worcestershire sauce, and spices and simmer the mixture for 20 minutes.

In a small bowl, combine the flour with water and whisk it into the soup. Bring the soup back to a boil and simmer for 5 minutes. Add the chicken and simmer for 5 minutes or until it is just cooked through. (If using shredded rotisserie chicken, add it here with beans and corn if including them.) Serve soup in bowls and top with tortilla chips and sour cream. You may add a few drops of hot sauce if you like!
Serves 4.