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!!!
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