Ingredients
| 1 | md. onion, chopped | | 1 can (4 oz.) | chopped green chilies | | 1 | jalapeno pepper, chopped (optional) | | 2 cloves | garlic, minced | | 1/2 lb. | cooked chicken, diced | | 1 can (14-1/2 oz.) | diced tomatoes | | 1 can (10 oz.) | tomatoes with green chilies | | 1 can (14-1/2 oz.) | can beef broth | | 1 can (14-1/2 oz.) | chicken broth | | 1 can (14-1/2 oz.) | tomato soup | | 2-1/4 cup | water | | 1 tsp. | ground cumin | | 1 tsp. | chili powder | | 1/2 tsp. | lemon pepper seasoning | | 1/4 to 1/3 tsp. | cayenne pepper | | 2 tsp. | Worcestershire sauce | | 4 | soft flour tortillas cut into 1 inch pieces | | Grated Monterey Jack cheese |
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Instructions
Drain juice from tomatoes into skillet. Saute onions, chiles, jalapeno and garlic: transfer to stock pot. Add remaining ingredients except cheese and tortillas. Simmer uncovered for 1 hour. Put some grated cheese into each bowl and ladle soup into each bowl and garnish with tortilla pieces.
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