Today is the September Recipe Roundup: Soups and Stews. Our host is Leslie from Lux Venit, so be sure to check out the other recipes you’ll find there! Here’s one of my favorites; you find another here.

Chicken Tortilla Soup

1 cup chopped onion
2 cloves garlic, minced
2 Tbsp. vegetable oil
1 lb. chicken breasts, thinly sliced into bite-size pieces
4 cups chicken broth
1 4 oz. can diced green chilies
1 15 oz. can Italian-style diced tomatoes
1 tsp. lemon pepper
2 tsp. Worcestershire sauce
1 tsp. chili powder
1 tsp. cumin
½ tsp. Franks hot sauce
2-4 Tbsp. flour
½ cup water
salt and pepper to taste

Condiments: tortilla chips, sour cream, shredded cheddar cheese, chopped cilantro (optional), additional hot sauce.

In a large saucepan, sauté onion and garlic in oil over medium heat until softened. Add chicken; sauté until no longer pink. Add chicken broth, green chilies, diced tomatoes, lemon pepper, Worcestershire sauce, chili powder, cumin, and hot sauce. Simmer for 20 minutes.

In a small bowl, combine flour with water. Add to soup, straining if lumpy. Bring the soup back to a boil and simmer for 5 minutes, until slightly thickened. Ladle into bowls and top with tortilla chips and condiments. Enjoy!