Ingredients
| 1 | sm. onion, chopped | | 2 cloves | garlic, mashed | | 1 can (4 oz.) | green chilies, diced | | 2 tbsp. | cooking oil | | 1 can (8 oz.) | stewed tomatoes | | 2 cups | chicken broth | | 1 pkg. | corn tortillas | | Oil, for frying | | 1 cup | beef bouillon | | 1 tsp. | ground cumin seed | | 1 tsp. | chili powder | | 1 tsp. | salt | | 1/4 tsp. | pepper | | 2 tsp. | Worcestershire sauce | | 1 cup | Monterey Jack or | | cheddar cheese, grated |
0 Recipe Reviews
|
Subscribe for tasty updates:
|
Instructions
In a medium saucepan, sauté onions, garlic, and green chilies in oil until soft. Add tomatoes, chicken broth, and beef bouillon. Mix in spices and simmer for 1 hour. Cut tortillas into 1 inch squares. Fry pieces in hot oil until crisp and drain. Add fried tortilla pieces to soup and simmer 10 minutes. Ladle into bowls and top with shredded cheese. OLE!!!
Similar Recipes
soups, tortilla soup