Tortilla Soup

Recipe By : Pat Ruese Nov. 10, 1994
Serving Size : 6 Preparation Time :1:30
Categories : Mexican Soups & Stews

Amount Measure Ingredient -- Preparation Method
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1 cup onion -- chopped
1 can(4oz) chopped green chilies
3 cloves garlic -- minced
1 tablespoon canola oil
1 can(14oz) tomatoes, -- chopped
1 can(10.5oz) condensed beef bouillon
1 can(10.5oz) condensed chicken broth
1 1/2 cups water
1 cup tomato juice
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon pepper
2 teaspoons Worcestershire sauce
1 1/2 cups cooked chicken -- diced
6 medium corn tortillas -- cut in strips
1 package Monterey jack cheese
1 large avocado -- peel and chop

Saute onion, green chilies and garlic in oil until soft. Add tomatoes, and next 10 ingredients, bring soup to a boil, lower heat and simmer 1 hour.
At last minute add tortillas to soften. To serve, put sliced or grated cheese in bowls, add soup and top with avocado.

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NOTES : This soup will warm you up- it is spicy.