Tortilla Soup

Acknowledgement: Elizabeth Frisbey

1 c. chopped onion
4 cloves garlic, minced
1/4 c. vegetable oil
2 (14 1/2 oz.) cans stewed tomatoes
2 (10 oz.) cans tomatoes and green chilies
2 (10 oz.) cans beef bouillon
1 (10 3/4 oz.) cans chicken broth
2 cans tomato soup (undiluted)
3 to 4 c. water
2 tsp. cumin
1 tsp. chili powder
2 Tbsp. chopped fresh cilantro
6 flour tortillas, cut into 1/2-inch strips
1 c. (4 oz.) shredded Cheddar cheese

Sauté first 3 ingredients in oil in large Dutch oven until tender. Add next 9 ingredients. Bring to boil; cover. Reduce heat and simmer for 1 hour. Sprinkle tortilla strips and shredded cheese into separate bowls. Ladle hot soup over and serve.

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