Joan Lunden's Spicy Chicken Tortilla Soup
This is absolutely one of my favorite recipes -- it brings back great memories of my college years in Mexico City. It is a delicious Spicy Chicken Tortilla Soup that is quick, easy and great for an outdoor lunch or a light summer supper.

In a large saucepan, saute:

1 chopped medium onion (about 1 cup) and
2 minced garlic cloves (about 2 tsp) in
2 tbsp vegetable oil
over low heat for 5 minutes until onion is softened.

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

In a small bowl, combine 4 tbsp flour with 1/2 cup water and whisk into soup. Bring the soup back to a boil and simmer for 5 minutes.

Add 1 pound 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.