Chip's Tortilla Soup

by Shirley

Servings: 4 servings

INGREDIENTS

1 small onion; chopped
2 cloves garlic; mashed
1 4-oz. can green chilies; diced
2 tablespoon cooking oil
1 8-oz. can stewed tomatoes
2 cups chicken broth
1 pkg. corn tortillas
oil; for frying
1 cup beef bouillon
1 tsp. ground cumin seed
1 tsp. chili powder
1 tsp. salt
1/4 tsp. pepper
2 tsp. Worcestershire sauce
1 cup Monterey Jack or cheddar cheese; grated

INSTRUCTIONS

In a medium saucepan, sauté onions, garlic, and green chilies in oil until soft. Add tomatoes, chicken broth, and beef bouillon. Mix in spices and simmer for 1 hour. Cut tortillas into 1 inch squares. Fry pieces in hot oil until crisp and drain. Add fried tortilla pieces to soup and simmer 10 minutes. Ladle into bowls and top with shredded cheese. OLE!!!

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