*  Exported from  MasterCook  *
 
                              Tortilla Soup 2
 
 Recipe By     : The Best of the Best of Texas, p. 103.  Orig in Taste & Tale
 Serving Size  : 0    Preparation Time :0:00
 Categories    : New Text Import                  Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      small         Onion -- chopped
    2      clove         Garlic -- mashed
    4      oz            Green Chiles -- canned, chopped
    2      Tbsp          Oil
    8      oz            Tomatoes -- Stewed
    2      cup           Chicken Broth
    1      cup           Beef Bouillon
    1      tsp           Cumin
    1      tsp           Chili Powder
    1      tsp           Salt
      1/4  tsp           Pepper
    2      tsp           Worcestershire Sauce
    1      cup           Monterey Jack -- or Cheddar Cheese,
                          grated
    4                    Corn Tortillas
                         Oil
 
 Using a medium saucepan, saute 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.
 
 
 
 
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 NOTES : Keywords: Soup/Chicken, TexMex/Soup
        
        Servings:   4
        
        * can substitute cheddar for monterey Jack