In a large saucepan, cook the onion and the garlic in the oil until the onion is softened. Add the chilies, tomatoes with their juice, broth, lemon pepper, Worcestershire, chili powder, cumin, pepper sauce, chicken, and cilantro. Bring to a boil, reduce heat and simmer for 20 minutes. In a small bowl, combine the flour with the water and whisk it to mix well. Stir the flour mixture into the soup and bring it back to a boil and simmer for 5 minutes. Stir in the sour cream, salt, and pepper and garnish each portion with the tortilla strips.
Cut the tortillas into 1/4 inch strips and arrange them in one layer on a baking sheet sprayed with non-stick spray. Bake them at 400 for 10 minutes or until they are lightly toasted and crispy. Sprinkle lightly with salt, if desired.
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|Serving Size: 1 Serving (784g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 68 (31%)|
|Amt Per Serving||% DV|
|Total Fat 7.6g||10 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 36.2mg||11 %|
|Sodium 2880.5mg||99 %|
|Potassium 547.6mg||14 %|
|Total Carbohydrate 19.5g||6 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 17.2g|
|Protein 19.6g||28 %|
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Calories per serving: 222
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