Hearty Mexican Soup

By mamapig

Ingredients

• 1 med onion, chopped
• 4 oz can green chilies, chopped
• 1 jalapeño pepper, chopped
• 2 cloves garlic, minced
• 1/2 lb cooked chicken, diced
• 14 1/2 oz can tomatoes
• 10 oz can tomatoes with green chilies
• 14 1/2 oz can beef broth
• 14 1/2 oz can chicken broth
• 10 3/4 oz can condensed tomato soup
• 2 1/2 cups water
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp lemon pepper seasoning
• 1/4 tsp cayenne pepper
• 2 tsp worcestershire sauce
• 4 soft corn tortillas, cut in 1" pieces
• 1/4 cup monterey jack, shredded or cheddar cheese
• 2 cubed avocados, optional

Preparation

Step 1

Drain juice from tomatoes into a skillet. Sauté onion, chilies, jalapeño and garlic; transfer to stockpot. Add remaining ingredients, except tortillas, cheese and avocado. Simmer uncovered 1 hour. Add tortillas; cook 10 minutes. Pour soup over cheese and avocado in bowls.