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Recipe - Tortilla Soup


1 small onion, chopped
2 garlic cloves, smashed
4 oz canned chopped green chiles
2 T oil
8 oz tomatoes, stewed
2 c chicken broth
1 c beef bouillon
1 ts cumin
1 ts chili powder
1 ts salt
1/4 ts pepper
2 ts Worcestershire sauce
1 c Monterrey Jack; shredded
4 corn tortillas


Using a medium saucepan, saut# 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.

Variation: if you are using ovenproof bowls for soup, place bowls
under broiler for 4-5 minutes to metl cheese.