Chicken Tortilla Soup

One of the great perks of marring my man (besides that he's a great husband & dad) is that I get his mom as my mother-in-law.  Other than being the sweetest thing on the face of this earth, she is an amazing cook.  I've devoured everything she's ever made, it's all been so tasty.  One staple & family favorite that she whips up every time we're all together is her chicken tortilla soup.  It is bar far the best chicken tortilla soup I've ever had.  In fact, all other chicken tortilla soups I've eaten I have not liked.  If it weren't for my mother-in-law's recipe I'd probably say I don't like chicken tortilla soup; but I crave her's!  And anyone I've ever made it for also absolutely loves it.  One of the keys to this soup is the tortilla strips.  I always fry them instead of baking, they taste way better that way.  I'm not a real health nut so taste always trumps calories in my book.  The other thing that makes it so good is the creaminess of the soup & that no beans are involved.   I promise this recipe won't dissapoint.  Here's the DL...
Ingredients
1 medium onion diced
2 teaspoons minced garlic
2 tablespoons oil
4 cups chicken stock
1 cup purred tomatoes
1teaspoon sugar
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1 cup grated Colby Jack cheese
2 tablespoons hot sauce
1 can diced mild green chilies
1/2 cup diced green peppers
1 teaspoon chili powder
1/4 teaspoon pepper
4 tablespoons flour blended in 1/2 cup warm water
1 cup cream
1 cup sour cream
2 cups shredded chicken
Directions
In large dutch oven or stock pot saute onion & garlic in oil over medium heat.  Add chicken stock, tomatoes, sugar, salt, Worcestershire sauce, hot sauce, chilies, green peppers, chili powder & pepper.  Bring to a simmer, stirring occasionally.  Whisk in flour & water mixture, mix well.  Add chicken & stir.  Add cream & sour cream, whisk well.  Bring to a simmer & lower heat.  Slowly incorporate cheese, stirring constantly until cheese is melted & incorporated in.  Serve with homemade tortilla strips.  Enjoy!
Homemade Tortilla Strips

You'll want a good bundle of these, they go fast!  I usually do about 10-12 tortillas.  Cut them as pictured above.

Then fill a pan with about an inch of oil.  Heat on medium.  Once oil is hot add tortillas a handful at a time.  You don't want too many in the oil or they don't fry evenly.  Fry until golden brown, turn & fry the other side.

Place on paper towel to drain & sprinkle with salt immediately.  Wait until cool to serve.