Tortilla Soup

Serves: 4
Total Calories: 554


1 small onion, chopped
2 garlic cloves, mashed
1 (4-ounce) can green chili, diced
2 tablespoons oil
1 (8-ounce) can stewed tomatoes
2 cups chicken broth
1 cup beef bouillon
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons Worcestershire sauce
4 corn tortillas
oil for frying tortillas
1 cup grated Monterey Jack or Cheddar cheese


Using a medium saucepan, sauté onion, garlic, and green chiles in oil until soft. Add tomatoes, chicken broth, and beef bouillon. Mix in spices and simmer for 1 hour.

Cut tortillas into quarters, then into 1/2-inch strips. Fry strips in hot oil until crisp and drain.

Add fried tortilla strips to soup and simmer 10 minutes. Ladle into bowls and top with shredded cheese.

Variation: If you are using ovenproof bowls for soup, place bowls under broiler for 4–5 minutes to melt cheese.

Nutritional Facts:

Serves: 4
Total Calories: 554
Calories from Fat: 145

This Tortilla Soup recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

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