Tortilla Soup

By JJCR

Ingredients

• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tbsp. olive oil
• 4 cups chicken broth
• 4 cups beef broth
• 1/2 cup tomato juice
• 1 tsp. cumin
• 1 tsp. chili powder
• 1 fresh jalapeno pepper, seeded and chopped
• 1 tsp. salt
• 3/4 tsp. worcestershire sauce
• 4 corn tortillas
• vegetable oil for frying
• 2 cups shredded cooked chicken
• 1 large tomato, peeled and diced
• 1 lg. avocado, peeled, pitted and sliced
• 1 cup shredded monterey jack cheese

Preparation

Step 1

In 4 qt. saucepan, saute onion and garlic in oil. Add beef and chicken broth, tomato juice, cumin, chili powder, jalapeno pepper, salt and worcestershire sauce. Heat to boiling, reduce heat and simmer covered for 1 hour. Cut corn tortillas into narrow strips. Heat oil in skillet and fry tortillas until crisp; drain on paper towels. Add chicken and tomato to soup and cook 5 min. Place 2-3 tortilla strips in each soup bowl. Pour soup into bowls and garnish with avocado slices and 1 tbsp. of cheese.