Tortilla Soup 2

* Exported from MasterCook *

Tortilla Soup 2

Recipe By : The Best of the Best of Texas, p. 103. Orig in Taste & Tale
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 small Onion -- chopped
2 clove Garlic -- mashed
4 oz Green Chiles -- canned, chopped
2 Tbsp Oil
8 oz Tomatoes -- Stewed
2 cup Chicken Broth
1 cup Beef Bouillon
1 tsp Cumin
1 tsp Chili Powder
1 tsp Salt
1/4 tsp Pepper
2 tsp Worcestershire Sauce
1 cup Monterey Jack -- or Cheddar Cheese,
grated
4 Corn Tortillas
Oil

Using a medium saucepan, saute onion, garlic, and green chiles in oil until
soft. Add tomatoes, chicken broth, and beef bouillon. Mix in spices and
simmer for 1 hour.

Cut tortillas into quarters, then into 1/2 inch strips. Fry strips in hot
oil until crisp and drain.

Add fried tortilla strips to soup and simmer 10 minutes. Ladle into bowls
and top with shredded cheese.




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NOTES : Keywords: Soup/Chicken, TexMex/Soup

Servings: 4

* can substitute cheddar for monterey Jack