2 (3 ounce) cans chicken broth
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can diced onion with green chile peppers
2 cloves garlic, minced
1 (1 ounce) package Worcestershire sauce mix
1/2 cup sour cream
3 tablespoons water
Place chicken broth, cream of chicken soup, onion, garlic, Worcestershire sauce, mixed with lemon juice, cream cheese and water in large stockpot or Dutch oven. Place over medium heat. Bring to a boil. Reduce heat, cover and reduce heat to low. Place chicken and vegetables into pan. Cook until chicken is tender, about 15 minutes. Remove from heat. Serve with Worcestershire sauce and Worcestershire cream.