rob's tortilla soup
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| 1 medium | Onion chopped |
| 3 | Fresh jalapeno peppers |
| 2 tablespoons | Oil |
| 4 | Chicken breast; (shredded) |
| 1 can | (14 1/4 oz) whole tomatoes or |
| 8 | Ripe roma tomatoes; (diced) |
| 1 can | Rotel tomatoes & green chilies |
| 1 can | (10 1/2 oz) beef broth |
| 1 can | Chicken broth or broth from cooked chicken |
| 1 can | Campbell's tomato soup |
| 1½ can | Water; (from tomato soup can |
| 1 teaspoon | Ground cummin |
| 1 teaspoon | Chili powder |
| 1 teaspoon | Salt |
| ½ teaspoon | Lemon pepper |
| 2 tablespoons | Tabasco sauce |
| 4 | Corn tortillas; (cut in pieces) |
| ¼ cup | Cheddar cheese |
Cook (medium heat) first three ingredients, saute onions, add jalapenos & garlic, cook for couple of minutes & add chicken. Cook for about 3 minutes & add tomatoes. Cook all together for about 5 minutes, add rotel tomatoes, beef broth, chicken broth, tomato soup, water & all seasoning spices.
Simmer for about 50 minutes & add tortilla & cook for 10 minutes.
** Fry tortillas before adding to soup ** Optional Recipe by: Chef Al Jendrzey - San Antonio Posted to recipelu-digest by "bunny" <layla696@...> on Mar 1, 1998
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