Mexican Soup



4 to 6 servings



1 md. onion, chopped
1 can (4 oz.) chopped green chilies
1 jalapeno pepper, chopped (optional)
2 cloves garlic, minced
1/2 lb. cooked chicken, diced
1 can (14-1/2 oz.) diced tomatoes
1 can (10 oz.) tomatoes with green chilies
1 can (14-1/2 oz.) can beef broth
1 can (14-1/2 oz.) chicken broth
1 can (14-1/2 oz.) tomato soup
2-1/4 cup water
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. lemon pepper seasoning
1/4 to 1/3 tsp. cayenne pepper
2 tsp. Worcestershire sauce
4 soft flour tortillas cut into 1 inch pieces
Grated Monterey Jack cheese


Drain juice from tomatoes into skillet. Saute onions, chiles, jalapeno and garlic: transfer to stock pot. Add remaining ingredients except cheese and tortillas. Simmer uncovered for 1 hour. Put some grated cheese into each bowl and ladle soup into each bowl and garnish with tortilla pieces.

Similar Recipes


0 Recipe Reviews