Chicken Tortilla Soup

1 small onion, chopped (~ 1/2 cup)
2 cloves garlic, crushed
4 oz green chile, chopped
2 Tbsp oil
15 oz can diced tomatoes
10 oz can chicken, undrained
2 cups chicken broth
1 cup beef broth
1 tsp ground cumin
1 tsp chili powder (not ground chile)
1/4 tsp pepper
2 tsp Worcestershire sauce
4 corn tortillas
1 cup grated cheddar or jack cheese

  1. Saute onion & garlic in oil until soft.
  2. Add chicken, chile, tomatoes, broths, spices & Worcestershire. Simmer 20 minutes.
  3. Cut tortillas in quarters, then into 1/2″ strips.  Add 3/4 of strips to soup & simmer 10 minutes. Fry remaining strips until crisp.
  4. Serve topped with crisp tortilla strips & cheese.
  5. Makes 4 servings.
  • I use “Petite Diced” tomatoes that are about 1/2″ cubes – the regular canned “diced” tomatoes are what I would call coarsely chopped – about 3/4″ cubes.
  • You can substitute leftover chicken, shredded.
  • If you don’t have beef broth, you can substitute chicken broth, but the flavor will not be as rich.

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