Tortilla Soup

By JJCR

Ingredients

• 1 medium onion, chopped
• 2 green chilies from (4 oz) can, chopped
• 3 cloves garlic, chopped
• 2 tbsp. vegetable oil
• 1 (10 3/4 oz.) can condensed beef bouillon
• 3 (10 3/4 oz.) cans condensed chicken broth
• 6 cups water
• 2 tsp. cumin
• 2 tsp. chili powder
• 1 tsp. salt
• 1/4 tsp. pepper
• 4 tsp. worcestershire sauce
• 2 tbsp. soy sauce
• 5 tortillas, canned or frozen, cut in 1/2 inch strips
• 1 cup cheddar cheese, shredded
• 6 strips bacon, fried
• Avocado for garnish

Preparation

Step 1

Saute onion, chilies and garlic in oil until soft. Add beef and chicken bouillon, water, cumin, chili powder, salt, pepper, worcestershire sauce, and soy sauce. Bring soup to boiling; lower heat and simmer covered, for 1 hour. Before serving, add tortillas and simmer 10 minutes longer. In each soup bowl, place 3 tbsp. cheese and 1 piece bacon crumbled. Cover with soup. Pass bowl of cubed avocado for garnish.



Southern Accent