Serves: 4
Total Calories: 554
Using a medium saucepan, sauté onion, garlic, and green chiles in oil until soft. Add tomatoes, chicken broth, and beef bouillon. Mix in spices and simmer for 1 hour.
Cut tortillas into quarters, then into 1/2-inch strips. Fry strips in hot oil until crisp and drain.
Add fried tortilla strips to soup and simmer 10 minutes. Ladle into bowls and top with shredded cheese.
Variation: If you are using ovenproof bowls for soup, place bowls under broiler for 4–5 minutes to melt cheese.
This Tortilla Soup recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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