In a large saucepan, saute:
1 chopped medium onion (about 1 cup) and
2 minced garlic cloves (about 2 tsps) in
2 tbsps vegetable oil
over low heat for 5 minutes until onion is softened.
Add one 4 ounce can green chiles -- chopped
a 15-ounce can italian-style stewed tomatoes (chopped and with their own juice)
4 cups chicken broth (2 cans)
1 tsp lemon pepper (or lemon juice and black pepper)
2 tsps 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.
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