Tortilla Soup  Tom & Kari
This soup is absolutely wonderful!
1 medium onion, chopped
2 cloves garlic, minced
1 pound, boneless, skinless chicken breast, cooked and shredded
2 tablespoons olive oil
1 14 & 1/2-ounce can tomatoes
1 5-ounce can chopped green chiles
1 10 & 3/4-ounce can tomato soup
1 10 & 1/2-ounce can beef broth
1 10 & 3/4-ounce can chicken broth
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1 to 3 tablespoon Tabasco sauce (it is up to you ... how hot can you
handle!)
4 corn tortillas, cut into l-inch squares
1/4 cup grated Cheddar cheese
Fully cook chicken breast and shred.
In a large kettle, saute the onion and garlic in oil, until translucent.
Add shredded chicken, and cook for approximately 5 minutes.
Add the tomatoes, chopped green chiles, the tomato soup, 1 1/2 soup cans
of water, the broth, and the seasonings. Bring to a boil, lower the heat,
and simmer uncovered for about 30 minutes.
Cover, and simmer an additional 20 minutes.
Remove lid, add tortillas, and cook an additional 10 minutes.
Pour into mugs and sprinkle with cheese.
6-8 servings.
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