Joan: this is absolutely one of my favorite recipes - it brings back great memories of my college years in Mexico City. It is a delicious spicy Chicken Tortilla Soup that is quick, easy and great for an outdoor lunch or a light summer supper.

In a large saucepan, saut?1 chopped medium onion (about 1 cup) and 2 minced garlic cloves (about 2 teaspoons) in 2 tablespoons 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, 1 teaspoon lemon pepper, 2 teaspoons Worcestershire sauce, 1 teaspoon chili powder, 1 teaspoon ground cumin and 1/2 teaspoon hot sauce. Simmer for 20 minutes.

In a small bowl, combine 4 tablespoons 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.

Simmer for 5 minutes.

Stir in 1/3 cup non-fat sour cream, salt, and pepper to taste.

I love to make my own tortilla chips for garnish, they are easy to make, low in fat and delicious. Cut 4 store-bought corn tortillas into 1/4 inch strips. Lay them on a baking sheet with nonstick vegetable oil spray. Bake in a 400 degree F oven for 10 minutes or until they are lightly toasted and crispy. Sprinkle lightly with salt if desired. Garnish strips across the top of the finished soup with fresh coriander.