Mexican Chicken and Cheese Soup

I crave this cheesy, delicious soup, packed with chicken, peppers and Mexican spices. You could kick it up with cayenne pepper if you like it hot!

• Ready In: 30 mins
• Serves: 6

Ingredients

• 2  boneless skinless chicken breasts, cooked and diced
• 3 -5  garlic cloves, minced
• 1⁄2 yellow onion, chopped
• 1⁄3 cup  red pepper, chopped
• 1⁄3 cup green pepper, chopped
• 1⁄3 cup  yellow pepper, chopped
• 5  cups  chicken stock
• 1  cup tomato sauce
• 1  teaspoon Worcestershire sauce
• 1 1⁄2 teaspoons chili powder
• 1 1⁄2 teaspoons cumin
• 1⁄2 teaspoon  coriander
• 1  cup water
• 4  teaspoons flour
• 1⁄4 cup sour cream
• 1  cup  Mexican blend cheese

Directions

1. Saute garlic, onion and peppers in olive oil until soft.
2. In a soup pot, heat chicken broth and stir in tomato sauce, Worcestershire, chili powder, cumin and coriander.
3. Add chicken and veggies.
4. Bring to boil, reduce to simmer, approximately 20 minutes.
5. Mix flour and water, whisk into soup and bring back to a boil. (omit this step if you don't want a thicker soup).
6. Stir in sour cream and cheese and cook until smooth.
7. Salt and pepper to taste.
8. Serve with more shredded cheese on top or crispy tortillas.