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

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.