Ingredients
| 1 | md. onion, chopped | | 1 can (4 oz.) | green chiles, chopped | | 1 | jalapeno pepper, chopped | | 2 cloves | garlic, minced | | 1/2 lb. | chicken, cooked and diced | | 1 can (14-1/2 oz.) | tomatoes | | 1 can (10 oz.) | tomatoes with green chilies | | 1 can (14-1/2 oz.) | beef broth | | 1 can (14-1/2 oz.) | chicken broth | | 1 can | tomato soup | | 2-1/2 cup | water | | 1 tsp. | ground cumin | | 1 tsp. | chili powder | | 1/2 tsp. | lemon pepper seasoning | | 1/4 tsp. | cayenne pepper | | 2 tsp. | Worcestershire sauce | | 4 | soft corn tortillas, cut in 1 inch pieces | | 1/4 cup | shredded Monterey Jack or | | Cheddar cheese | | 2 | cubed avocados (optional) |
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Instructions
Drain juice from tomatoes into a skillet. Saute onion, chilies, jalapeno, and garlic; transfer to stockpot. Add remaining ingredients, except tortillas, cheese, and avocado. Simmer uncovered 1 hour. Add tortillas; cook 10 minutes. Pour over cheese and avocado in bowls.
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