Rob's tortilla soup
1 Servings
Ingredients
| Quantity | 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 |
Directions
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