TORTILLA SOUP

By BClover

Ingredients

• 1 ONION, CHOPPED
• 1 1/2 CUPS WATER
• 1 (4 OZ) CAN CHOPPED GREEN CHILIES
• 1 1/2 CUPS TOMATO JUICE
• 2 CLOVES GARLIC, MINCED
• 1 TSP CUMIN
• 2 TBSP OIL
• 2 TSP CHILI POWDER
• 1 CUP TOMATOES, PEELED AND CHOPPED
• 1 TSP CORIANDER
• 1 BELL PEPPER, CHOPPED
• 1 TSP SALT
• 1 (14 OZ) CAN BEEF BOUILLON
• 1 TSP GROUND PEPPER
• 1 (14 OZ) CAN CLEAR CHICKEN BROTH
• 2 TSP WORCHESTERSHIRE
• 6 CORN TORTILLAS, CUT INTO ½” STRIPS
• sprayed with cooking spray and toast in oven
• 1 CUP GRATED CHEDDAR CHEESE

Details

Servings 6

Preparation

Step 1

SAUTE ONIONS, CHILIES, AND GARLIC IN OIL UNTIL SOFT. ADD TOMATOES, BELL PEPPER, BOUILLON, CHICKEN BROTH, WATER, TOMATO JUICE, CUMIN, CHILI POWDER, CORIANDER, SALT, PEPPER, AND WORCHESTERSHIRE. BRING SOUP TO BOIL; LOWER HEAT AND SIMMER COVERED FOR 1 HOUR. JUST BEFORE READY TO SERVE, ADD TORTILLAS AND CHEESE AND SIMMER FOR 10 MINUTES ( FOR PUT THESE ON TOP WHEN SERVING). SERVE HOT.

** TO MAKE A MEAL OUT OF THIS SOUP, ADD 2 CUPS OF DICED COOKED CHICHEN 10 MINUTES BEFORE SERVING.