1 Chopped Medium Onion
2 tsp Minced Garlic
2 tbls Vegetable Oil
4oz Green Chiles
15 oz Italian Style Stewed Tomatoes (chopped and in their own juices)
4 Cups Chicken Broth
2 Tsp Worcestershire Sauce
1 tsp Chili Powder
1 tsp Groind Cumin
1/2 tsp Hot Sauce
4 tbls Flour
1/2 cup Water
1 lb of Boneless Skinless Chicken Breast (I used a roasted chicken from the grocery store)
1/3 cup Sour Cream
In a large stock pot saute the onion and garlic in the vegetable oil over low heat for about 5 minutes or until the onion is soft. Then add the chiles, tomatoes, chicken broth, worcestershire sauce, chili powder, cumin, and hot sauce. Simmer for about 20 minutes. In a small bowl whisk the flour and the water together until smooth and add to the soup. Add the chicken after it has been cut into small pieces. Simmer for 5 minutes and then stir in the sour cream and salt and pepper to taste. Serve with tortilla chips (use those instead of a spoon!)
