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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 10 |
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A full flavored soup I found in Cooking Light magazine years ago. It can be frozen in smaller portions prior to adding the tortillas and cilantro. I have also added grilled chicken strips at the end to make it more hearty. It's easy and has a great flavor! Ingredients:
1 cup onion, chopped |
2 jalapeno peppers, seeded and chopped |
4 cloves garlic, minced |
1/2 cup vegetable oil |
2 cans stewed tomatoes (14 1/2 oz.) |
2 cans tomatoes and green chilies |
2 cans beef broth |
2 cans chicken broth, undiluted |
2 cans tomato soup, undiluted |
3 cups water |
2 teaspoons ground cumin |
1 teaspoon ground red chile |
2 tablespoons chopped fresh cilantro |
12 flour tortillas, cut into 1/2 inches |
1 cup cheddar cheese, shredded |
Directions:
1. Saute onion, peppers and garlic in oil in a large Dutch oven until tender; add next 9 ingredients; Bring to a boil; cover, reduce heat and simmer 1 hour.
2. Add 3/4ths of tortilla strips, cilantro and shredded cheese; Simmer 5 minutes.
3. Garnish with remaining tortilla strips.
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