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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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This spicy soup is delicious for family meals and also works well for feeding a crowd. For big groups of people, I serve it in individual mugs rather than in bowls, with plenty of tortilla chips and cheese. Everyone always enjoys it! Ingredients:
1 small chopped onion |
1 hot chili pepper or 1 can (4 ounces) green chilies, seeded and chopped |
2 cloves garlic, crushed |
1 tablespoon vegetable oil |
1 large tomato, peeled and chopped |
1 can (10-1/2 ounces) beef bouillon |
1 can (10-3/4 ounces) chicken broth |
1-1/2 cups water |
1-1/2 cups tomato juice |
1 teaspoon ground cumin |
1 teaspoon chili powder |
1/8 teaspoon pepper |
2 teaspoons worcestershire sauce |
1 tablespoon bottled steak sauce |
3 flour tortillas, cut in 1/2-inch strips |
1/4 cup shredded cheddar cheese |
Directions:
1. Saute onion, pepper and garlic in oil until soft. Add tomato, bouillon, broth, water, tomato juice, cumin, chili powder, pepper, Worcestershire and steak sauces. Bring to boil; lower heat and simmer 45 minutes to 1 hour. Add tortillas; simmer 10 minutes. Serve in bowls; sprinkle with cheese. Yield: 6 servings.
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