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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This tortilla soup is heartier than most and so good! Ingredients:
1/2 cup carrot, chopped |
1/2 cup celery, chopped |
1 cup onion, chopped |
2 garlic cloves, minced |
1 tablespoon olive oil |
1 (4 ounce) can green chilies |
1 (14 1/2 ounce) can diced tomatoes |
2 cups beef broth |
2 cups chicken broth |
1 (8 ounce) can tomato sauce |
1 (8 ounce) can water |
1 tablespoon chili powder |
1 tablespoon cumin |
1 tablespoon worcestershire sauce |
2 cups diced cooked chicken breasts |
monterey jack cheese, grated |
diced avocado |
corn tortilla |
Directions:
1. Slice the tortillas into thin strips and place on baking sheet.
2. Bake at 250 degrees until crispy.
3. This will take about 30-40 minutes or so.
4. Saute onions and garlic in oil for about 4-5 minutes.
5. Add the rest of the ingredients, except for the cheese, avacado, and tortillas.
6. Simmer until the tortilla strips are ready.
7. Put some of the cheese and avacado into each bowl.
8. Pour soup over the cheese and top with the crispy tortilla strips.
9. Enjoy!
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