Tortilla soup from el paso
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Onion, chopped |
| 4 | ounces | Green chiles, chopped, drained |
| 2 | Cloves garlic, crushed | |
| 2 | tablespoons | Vegetable oil |
| 1 | cup | Tomatoes, peeled and chopped |
| 10½ | ounce | Condensed beef bouillon |
| 10½ | ounce | Condensed chicken broth |
| 1½ | cup | Water |
| 1½ | cup | Tomato juice |
| 1 | teaspoon | Ground cumin |
| 1 | teaspoon | Chile powder |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 2 | teaspoons | Worcestershire sauce |
| 1 | tablespoon | Steak sauce |
| 3 | Corn tortillas, cut in l/2-inch strips | |
| ¼ | cup | Cheddar cheese, shredded |
Directions
Saute onion, chiles and garlic in oil until soft. Add tomatoes, bouillon, chicken broth, water, tomato juice, cumin, chile powder, salt, pepper, Worcestershire and steak sauce. Bring soup to a boil; lower heat and simmer covered 1 hour. Add tortillas and cheese and simmer 10 minutes longer.
Was WebTree's "Recipe Of The Week" submitted by the Junior League of El Paso, publishers of "Seasoned With Sun." Grabbed offa the web (tho' I do own this great little book) and formatted by Brenda Adams Recipe by: Junior League of El Paso; "Seasoned With Sun" Posted to MC-Recipe Digest V1 #377, by Brenda Adams <adamsfmle@...> on Fri, 17 Jan 1997.