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Cook chicken in your slow cooker until it falls
apart. I season it first with paprika. Then in a
large saucepan cook the onion and the garlic in
the oil over moderately low heat for 5 minutes.
Add the chilies, tomatoes with the juice, broth
lemon pepper, Worcestershire, spices, and hot
sauce and simmer the mixture for 20 minutes. In a
small bowl combine the flour with the water and
whisk it into the soup. Bring the soup back to a
boil and simmer for 5 minutes more. Stir in the
sour cream and salt and pepper. You can top your
bowl with some crushed tortilla chips, shredded
cheddar cheese, and sour cream if you like.
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