Sauté oil, garlic and onions in large pan or Dutch oven until soft.
Add numbers 4 through 13. Bring to low boil, then reduce heat and simmer 20 minutes.
Cut tortillas into 1/4-inch strips and fry in oil or spray with oil and bake at 400° F (while soup is cooking). Sprinkle with salt if desired.
Thoroughly mix flour and water, then whisk into soup. Bring to a 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° F serving temperature.
After serving soup, pile tortilla strips into a "haystack" shape on top of the soup.
Optional: garnish with freshly chopped cilantro.Makes 6 to 8 Source: