Chicken & Green Chile Soup

Janelle requested that I share this recipe.
It is basically a yummy chicken version of Taco Soup.

4 chicken breasts, cooked and diced
1 quart bottled tomatoes (or 28 oz can)--pureed
1 can (14 oz) diced or stewed tomatoes
1 can chicken broth (or 2 cups made from bouillon)
1 can diced green chiles
2 cans corn drained
1 can beans (pinto, black, or kidney)
1 diced onion
3/4 tsp chili powder
1 tsp cumin
2 tsp Worcestershire sauce
1/2 tsp garlic salt
1 tsp lemon juice

Garnishes: tortilla chips, grated cheese, & sour cream

Cook chicken breasts using your preferred method, then cut into chunks. Cook onions in a bit of oil in a large soup pot (at least 4 quarts). Add all the rest of the ingredients to the pot and heat thoroughly. Serve with tortilla chips, grated cheese, and sour cream.