Tuesday, September 8, 2009

Tortilla Soup

1 med. onion, chopped
2 cloves garlic, minced
2 Tbsp. olive oil
4 C. beef broth
4 C. chicken broth
1/2 C. tomato juice
1 tsp. ground cumin
1 tsp. chili powder
1 fresh jalapeno, chopped and seeded
3/4 tsp. Worcestershire sauce
2 C. shredded chicken
Tortilla chips
Top with: sour cream, shredded cheese, tomato, avocado

1. In 4-qt. pot, saute onion and garlic in oil.
2. Add broths, tomato juice, cumin, chili powder, jalapeno, and Worcestershire sauce.
3. Heat to boiling; reduce heat and simmer covered for 1 hour. Add chicken pieces.
4. Pour soup in bowl, add chips and toppings.

Notes: This recipe comes from Brittany's sister, Stephanie, and I think it is delicious. The list of ingredients is long, but it is easy to make. Makes 4-6 servings.


  1. Maybe you should add some chicken to the soup? It is not in your directions.

  2. Thanks. Somehow I missed a line of directions from the cookbook in step 3. It's fixed now.