Tortilla Soup

1 medium onion chopped (about 1 cup)
2 garlic cloves, minced (about 2 tsp)
2 Tbsp vegetable oil

4-oz can green chilies, chopped
15-oz can Italian-style stewed tomatoes with juice
1 can corn, drained
4 cups chicken broth
1 tsp lemon pepper
2 tsp Worcestershire sauce
1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp hot sauce (opt)

4 tbsp all-purpose flour
1/2 cup water

1 lb skinless boneless chicken breast, cut into small cubes

1/3 cup sour cream
salt and pepper to taste
Tortilla strips
Chopped fresh coriander for garnish (opt)

In a large saucepan, cook onion and garlic in oil over moderately low heat for 5 minutes or until onion is softened.

Add the chilies, tomatoes with their juice, corn, broth, lemon pepper, Worcestershire sauce, spices, and hot sauce and simmer the mixture for 20 minutes.

In a small bowl, combine the flour with the 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.

Stir in the sour cream and salt and pepper to taste, and garnish each portion with tortilla strips and coriander