Creamy Tortilla Soup

1/4 cup chopped onion
1/2 tsp cumin
1/2 tsp ground coriander
1 clove garlic, minced
2 Tbsp canola or vegetable oil
4 cups chicken broth
1 tsp dried cilantro
1/2 tsp chipotle chili powder
1/2 tsp regular chili powder
1 15.25-ounce can corn, drained
1 15-ounce can pinto beans, drained (next time I’ll use black beans, but I didn’t have any in the cupboard)
1 14.5-ounce can diced tomatoes, drained
1 4-ounce can chopped green chilies
2 6-inch corn tortillas, torn in small pieces
2 Tbsp flour
1/2 cup sour cream

Sauté onion, cumin, coriander, and garlic in oil until onion softens. Add chicken broth, cilantro, chili powders, corn, beans, tomatoes, green chilies, and torn tortilla pieces. Bring to a boil, and cook over medium heat 10-20 minutes. Stir flour into sour cream; add sour cream to soup. Stir with a whisk until all lumps are gone and heat another 5 minutes without boiling. Serve topped with grated cheese and crispy tortilla strips (or do what I did, which was to use broken-up tortilla chips). Makes 6 servings.