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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 10 |
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When ever I frequent restaurants with a Tex-Mex flair, I love to order this soup. This recipe is a compilation of many recipes that I reviewed. My goal was taste with time savings. Ingredients:
3/4 cup chopped onion |
3 garlic cloves, chopped (or 3 tsp of jared chopped garlic) |
8 ounces canned green chilies, chopped |
3 tablespoons olive oil |
16 ounces stewed tomatoes, chopped |
4 cups chicken broth |
2 cups beef broth |
2 tablespoons worcestershire sauce |
3 teaspoons cumin |
2 teaspoons chili powder |
1 teaspoon salt |
1 teaspoon pepper |
1 cup cooked white rice |
4 large corn tortillas |
cubed avocado |
2 cups of shredded monterey jack cheese or 2 cups cheddar cheese |
Directions:
1. In a large sauce pot, saute onion, garlic and green chilles in olive oil. Stir in tomatoes, worcestershire sauce, chicken and beef broths. Mix in the spices. Bring to a boil, then simmer for 1 hour. Add rice.
2. Cut Tortillas into quarters and then cut them into 1/2 inch strips. Fry the tortilla strips in oil until crisp. Let drain.
3. When ready to serve, place some of the fried tortilla strips into bottom of each serving bowl. Laddle in soup. Add cubed Avacado. Spinkle with cheese. Serve and Enjoy.
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