Tortilla Soup From El Paso

Recipe Ingredients

1 tablespoon	15ml	Onion - chopped (small)
4 oz	113g	Green chiles - chopped, drained
2		Garlic - crushed
2 tablespoons	30ml	Vegetable oil
1 cup	62g / 2.2oz	Tomatoes - peeled and chopped
10 1/2 oz	298g	Condensed beef bouillon
10 1/2 oz	298g	Condensed chicken broth
1 1/2 cups	355ml	Water
1 1/2 cups	355ml	Tomato juice
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Chile powder
1 teaspoon	5ml	Salt
1/8 teaspoon	0.6ml	Pepper
2 teaspoons	10ml	Worcestershire sauce
1 tablespoon	15ml	Steak sauce
3		Corn tortillas - cut in l/2-inch
		Strips
1/4 cup	36g / 1.3oz	Cheddar cheese - shredded

Recipe Instructions

Saute onion, chiles and garlic in oil until soft. Add tomatoes, bouillon, chicken broth, water, tomato juice, cumin, chile powder, salt, pepper, Worcestershire and steak sauce. Bring soup to a boil, lower heat and simmer covered 1 hour. Add tortillas and cheese and simmer 10 minutes longer.

Was WebTree's "Recipe Of The Week" submitted by the Junior League of El Paso, publishers of "Seasoned With Sun." Grabbed offa the web (tho' I do own this great little book) and formatted by Brenda Adams

Source:
Junior League of El Paso, "Seasoned With Sun"

Rating

Average rating:

7.5 (4 votes)

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