Title: Tortilla Soup #4
Categories: Soup
Yield: 4 Servings

1 sm Onion; chopped
2 Cloves garlic; mashed
1 cn (4-oz) green chiles; chopped
2 tb Oil
1 cn (8-oz) stewed tomatoes
2 c Chicken broth
1 c Beef bouillon
1 ts Cumin
1 ts Chili powder
1 ts Salt
1/4 ts Pepper
2 ts Worcestershire sauce
1 c Monterey Jack; or Cheddar
-cheese; grated
4 Corn tortillas
Oil

Date: Sun, 18 Feb 1996 18:26:21 -0500

From: gourmet@mail.utexas.edu (Cindy)

Recipe By: The Best of the Best of Texas, p. 103. Orig in Taste & Tale

Using a medium saucepan, saute onion, garlic, and green chiles in oil until
soft. Add tomatoes, chicken broth, and beef bouillon. Mix in spices and
simmer for 1 hour. Cut tortillas into quarters, then into 1/2 inch strips.
Fry strips in hot oil until crisp and drain. Add fried tortilla strips to
soup and simmer 10 minutes. Ladle into bowls and top with shredded cheese.

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