Tortilla soup from el paso

Yield: 6 Servings

Measure 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

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.

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