Add oil to a large deep pan or Dutch oven.
Place on stove over medium heat.
Add garlic and onions.
Sauté until soft.
Add chicken stock, green pepper, tomato puree, jalapeño, salt, pepper, sugar, chili powder, Worcestershire sauce and hot sauce.
Bring to low boil.
Reduce heat. Simmer 20 minutes.
While soup is cooking, cut tortillas into 1/4-inch strips.
Fry in oil or spray with oil and bake at 400ºF.
Sprinkle with salt, if desired. Set aside.
In a small cup, thoroughly mix flour and water to make a slurry.
Whisk slurry into soup.
Bring soup again to a low boil. Simmer 5 minutes.
Add chicken and cream. Simmer 5 more minutes.
Stir in sour cream and cheese (more or less of each, depending on taste).
Ensure 165°F serving temperature.
Spoon soup into serving bowls.
Pile prepared tortilla strips into a "haystack" shape on top of the soup.
Serve.
Garnish with freshly chopped cilantro.