Chicken Tortilla Soup

1 medium yellow onion chopped
2 teaspoons fresh garlic minced
2 teaspoons vegetable oil
4 cups chicken stock
1/4 cup chopped green pepper (optional)
15 oz can tomato puree
1 teaspoon finely minced jalapeno pepper (optional)
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon sugar
1 teaspoon chili powder
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce (optional)
4 teaspoons flour
1/2 cup water
1 lb cooked chicken, cubed or pulled
1 cup cream
1/4 cup non fat sour cream
8 oz processed cheese, 1 inch cubes
tortilla chips
fresh cilantro roughly chopped (optional)

Directions: Saute oil, garlic and onions in large pan or Dutch oven until soft.
Add ingredients 4 - 13. Bring to low boil, then reduce heat and simmer 20 minutes.
Thoroughly mix flour and water , then wisk into soup. Bring to low boil, then simmer 5 minutes.
Add chicken and simmer 5 minutes.
Stir in sour cream and cheese (more or less of each, depending on taste) Ensure 165 degree serving temp. After serving soup, pile tortilla strips into a "haystack" shape on top of the soup. Garnish with fresh cilantro if desired.
This is my absolute favorite soup.