Chicken Tortilla Soup

Ingredients

• 10 six-inch corn tortillas cut into 1/4-inch thick strips
• olive oil
• 1 large onion, minced
• 2 cloves garlic, minced
• 2 Tbls. canola oil
• 15 oz. tomato puree (or tomato sauce)
• 4 c. chicken broth
• 1 Tbls. hot sauce (Tabasco or Cholula)
• 1/2 med. green pepper, seeded, minced
• 1/2 med. red pepper, seeded, minced
• 1 Tbls. minced jalapeno pepper
• 1 t. Worcestershire sauce
• 1 t. white sugar
• 1 t. cumin
• 1/2 t. salt
• 1/4 t. black pepper
• 1/4 c. unbleached all-purpose white flour
• 1/2 c. warm water
• 1 lb. boneless, skinless <b>pre-cooked chicken</b>, cubed or shredded (See Note)
• 1 Tbls. chopped fresh cilantro
• 1/2 c. frozen corn, optional
• 8 oz. 2% Velveeta cheese, cubed (regular works too)
• 1 c. heavy whipping cream
• 1/4 c. low-fat sour cream