A Warm and Delicious Dinner

Tortilla Soup

1 tsp. each cumin and chili powder
1 Tbs. fresh chopped cilantro
1 fresh jalapeno pepper, seeded and chopped (optional, I usually omit)
½ tsp. sugar
1 tsp. Worcestershire sauce
2 cloves of garlic, minced
2 (14 oz) cans whole tomatoes, undrained
1 (4 oz) can chopped green chilies
2 Tbs. vegetable oil
1 small onion, chopped

1.) Combine and blend all of the above ingredients in a blender until smooth. Pour into large soup pot and add the following ingredients:

1 (15 oz) can of corn, drained
1 (15 oz) can of kidney or black beans, drained
1 (10 oz) can tomato soup
1 (14 oz) can chicken broth
1 (14 oz) can beef broth

2.) Bring pot to a boil then reduce heat and cover. Simmer for one hour.

3.) Add 2 cups chicken, cooked, diced or shredded, in the last couple minutes of simmering

4.) While soup is cooking, cut 8 flour or corn tortillas into ½ inch strips. Fry the strips in hot oil until crisp and golden brown, turn once.

5.) Serve soup with tortilla strips and shredded cheddar cheese and/or sour cream

The fried tortillas really make this soup special. It has a great Mexican flavor without being too spicy or overwhelming.