While Spring will be here soon, it is still cold
in much of the
Country. On a chilly day, soup is always
a welcome addition to
any meal.
Tortilla Soup
2 cups light chicken broth
1 cup light beef broth
1 onion, chopped
2 cloves garlic, minced
1 tomato, chopped
1 14-oz. can tomato sauce
1 tsp. cumin
1 tsp. chili powder
1 Tbsp. Worcestershire sauce
2 Tbsp. oil
2 Tbsp. fresh parsley, chopped
2 cups broken tortilla chips
1 cup Monterey Jack cheese, shredded
Salt and pepper to taste
Saute garlic, onion, and fresh parsley in oil
for several
minutes. Add tomato sauce, chicken broth, beef
broth and spices.
Cook over low heat for 30 minutes. Add broken
tortilla chips and
cook for 5 - 10 more minutes. Ladle into bowls
and top with
cheese and fresh diced tomato. This soup is great.
Serve it
immediately so the chips don't get too soggy.
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Yours in cooking - Sue
