Soup for Lent

It's my turn to make soup for the crowd that gathers before Lenten services.
 Six other soup makers will join me at the serving table
 where we'll ladle out our creams and broths for hungry souls.

 Signs in front of our pots will indicate the kind of soup simmering within.

 My red pot will contain a tripled version of Peggy's recipe:

Chicken Tortilla Soup

(makes 7 cups)

1 c. chopped oninon                               2 t. minced garlic

2 T. vegetable oil                                    4-oz. can chopped green chilies

15-oz. can Italian-style stewed tomatoes                                     4 c. chicken broth

1 t. each of lemon pepper, chili powder and ground cumin

2 t. Worcestershire sauce                                            1/2 t. hot sauce

4 T. flour                                                       1/2 c. water

1/3 c. nonfat sour cream                                 1 lb. cooked chicken breast

In a large saucepan, cook the onion and garlic in oil until softened.
 Add chicken, chilies, tomatoes, broth and spices; simmer for 20 minutes.

 Stir in sour cream and garnish with tortilla chips.

For tortilla strips, cut 4 corn tortillas into 1/4-in. strips and arrange on a baking sheet
 sprayed with vegetable oil. Bake for 10 minutes until crispy.

(Or purchase a bag of tortilla chips.)