America's Best Recipes/1989

Tortilla Soup
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
7 cups N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 small onion, chopped 1 (4-ounce) can chopped green chiles, drained 2 cloves garlic, minced
2 tablespoons vegetable oil 1 cup peeled, chopped tomato 1 (10 1/2-ounce) can beef bouillon
1 (10 3/4-ounce) can chicken broth, undiluted 1-1/2 cups water 1 (12-ounce) can tomato juice
1 teaspoon salt 1 teaspoon ground cumin 1 teaspoon pepper
2 teaspoons Worcestershire sauce 3 (6-inch) corn tortillas, cut into 1/2 inch strips 1/4 cup (1 ounce) shredded Cheddar cheese
1 avocado, peeled and chopped



1 Saute onion, chiles, and garlic in oil in a large Dutch oven until tender. Add tomato and next 9 ingredients. Bring to a boil; cover, reduce heat, and simmer 1 hour. Stir in tortilla strips and cheese; simmer 10 minutes or until tortillas are softened and cheese melts. Garnish with chopped avocado.

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