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tortilla soup

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2 chicken breasts, cooked and cubed
1 onion, chopped
2 cloves garlic, chopped
2 (14.5 oz) cans diced tomatoes (I usually blend mine up in the blender so there are no offensive tomato chunks)
2 cans water (fill up tomato cans with water)
1 (4 oz) can green chilies
2 cups frozen corn
1/4 tsp chili powder
2 tsp Worcestershire sauce
1 tsp salt
1 tsp pepper
1 tsp cumin
6 chicken bullion cubes
4 beef bullion cubes

corn tortillas for tortilla strips

Saute chicken, onion and garlic until onion is translucent. Add everything else to the pot and simmer as long as you want (at least an hour). This also works great in a crockpot.

To make tortilla strips, cut the tortillas in 1/4 in strips, lay on a baking sheet and bake for 30 minutes at 350 degrees.

Serve the soup over the strips with cheese, sour cream, avocados etc.

This is a really yummy, thick soup with a lot of fun flavors.
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azandersens said…
I tried this today since it was so cold and wet outside. It was SO yummy! I actually prepped it and had the sitter make it while I taught lessons. So easy!
January 21, 2010 at 5:23 PM
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