1 can (15 oz) diced tomatoes
1 1/2 tsp. chili powder
1 1/2 tsp. ground cumin
1/4 tsp. black pepper
2 tsp. Worcestershire sauce
1/2 tsp. hot-pepper sauce
2 tsp. olive oil
1 lb boneless, skinless chicken breasts, cut into 1 " pieces
1 med. onion, chopped
1-2 jalapeņo chile peppers chopped
2 cloves garlic minced
2 cans (14 2/3 oz each) reduced sodium chicken broth
1/4 c. all purpose flour
1/2 c. water
1/3 c. fat free sour cream
1/3 c. chopped cilantro
4 oz. reduced fat tortilla chips, crushed
1. In a food processor or blender, combine tomatoes (with juice), chili powder, cumin, black pepper, Worcestershire sauce, and hot-pepper sauce. Process to smooth, thick consistency and set aside.
2. Warm oil in large pot over medium-high heat. When hot, cook chicken, onion, jalapeņo pepper and garlic, stirring frequently, 5 minutes or until chicken is no longer pink and onion is softened. Reduce heat to low, add tomato mixture and broth, and simmer uncovered, 15 minutes.
3. Meanwhile in small bowl, whisk flour and water until smooth paste forms. Add to soup and raise temperature if necessary to keep soup just barely boiling. Simmer 5 minutes.
4. Remove from heat, add sour cream, and stir until well blended. Stir in cilantro, garnish with tortilla chips, and serve.