Texas-Style Tortilla Soup

---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02

Title: TEXAS-STYLE TORTILLA SOUP
Categories: Tex-mex, Soups, Crockpot, Meats
Yield: 8 servings

-------------------SHARON MEHL - CFFM46A-------------------
1/4 md Onion; chopped
-OR 1 ts. minced onion
2 Garlic cloves; minced
-OR 1/4 ts. garlic powder
2 tb Oil, vegetable
28 oz Tomatoes, whole; blended
10 1/2 oz Broth, beef condensed
-OR 2 bouillon cubes & water
10 1/2 oz Broth, chicken condensed
-OR 2 bouillon cubes & water
10 1/2 oz Soup, tomato, condensed
1 c -Water
1/2 c Pace picante sauce
2 ts Sauce, Worcestershire
1 ts Cumin, ground
1 ts Chili powder
1/2 ts Lemon pepper; (optional)
1 ts Salt; (optional)
4 Tortillas; corn (optional);
-cut into 1/2 inch wedges
1/2 c Cheese, cheddar (2 oz);
-shredded (optional)
2 lb Stew meat, boneless (option)
2 c Chicken mixture; (optional)
-from Chicken Flautas recipe

1. Cook onion, garlic, and stew meat (if using as
main course), in oil in Dutch oven until onion is
tender but not brown; drain well. Add tomatoes (with
juice) to Dutch oven with remaining ingredients except
tortillas and cheese.
2. Bring to a boil; reduce heat. Simmer uncovered 1
hour.
3. Add tortillas; continue simmering 10 minutes.
Ladle into soup bowls; sprinkle with cheese and serve
with additional picante sauce.

Makes 6 to 8 servings, about 9 cups soup.

**NOTE: This is so delicious, no one will believe how
easy it is to make. My "variations" are listed as the
"OR" in ingredients...found it to taste the same. I
usually don't even mess with the tortillas and cheese.
It tastes wonderful served with "Chicken Flautas"...or
just make the chicken as indicated in the Flauta
recipe (except chunk the chicken) and just toss into
this soup! I think this could also easily be adapted
to crockpot!

Note from Pace: This spicy, tortilla-topped soup owes
its authentic south-of-the-border flavor to PACE
picante sauce and slow, siesta-like simmering. Source:
Pace Picante 40th Anniversary Cookbook

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