Chicken Tortilla Soup

I had this recipe in my cookbook for a long time, but made it for the first time a few months ago. A warm, yummy soup tasted so good in the winter!

1 medium onion, chopped
2 T. oil
1 (15oz.) can stewed tomatoes (I chop them up a little to avoid big chunks)
1 t. lemon pepper
1 t. chili powder (I use about 1/2 t.)
1/2 t. tobasco sauce (optional)
2 cloves garlic
4 oz. can diced green chilies
4 c. chicken broth
2 t. worcestershire sauce (I use about 3 t.)
1 t. cumin
1/2 water
4 T. flour
1 lb. chicken breasted, shredded
lime
sour cream
tortilla chips
shredded cheese

In a saucepan, cook onions in oil until clear. Add garlic (hint: the shorter you cook the garlic, I aim for about 30 seconds, the more flavor it will have.) In a large bowl, combine chilies, tomatoes with juice, chicken broth, lemon pepper, worcestershire suace, chili powder, cumin, and tobasco sauce. Add to onions and simmer for 20 minutes. In another small bowl, combine flour and water for thickening. ( I actually use 6T flour and 3/4c. water because Scott prefers his food to be less spicey). Bring tomato mixture to a boil and add flour mixture. Add chicken. Simmer for 5 minutes. When ready to serve, crunch tortilla strips in bottom (or top) of soup bowl. Garnish with cheese, sour cream, lime, or whatever else suits your taste buds. MM-mmm good!