Tortilla Soup I
Kelly Jenkins Howard (originally from Sharon Selman Jenkins)
1 onion, chopped
2 cloves garlic, chopped
2 Tbsp oil
1 (4oz) can chopped green chiles
1 (14.5oz) can diced tomatoes
1 1/2 cups tomato juice
6 cups chicken stock
1 Tbsp cumin
1 Tbsp chili powder
1 Tbsp Worcestershire
Corn tortilla strips
I got this simple and easy soup recipe from my mom and it was one of the few dishes I knew how to cook when Jeb and I first got married, so we ate it a lot! (Dec 1996)
1 onion, chopped
2 cloves garlic, chopped
2 Tbsp oil
1 (4oz) can chopped green chiles
1 (14.5oz) can diced tomatoes
1 1/2 cups tomato juice
6 cups chicken stock
1 Tbsp cumin
1 Tbsp chili powder
1 Tbsp Worcestershire
Corn tortilla strips
Cook onion and garlic in oil until onion is soft and transparent. Add everything else and simmer for 1/2 hour.
Add tortilla strips right before serving since they tend to absorb the liquid and fall apart if they are added too soon.
NOTE: Chicken and corn can be added for a heartier meal.