Chicken Cheese Tortilla Soup

Chicken Cheese Tortilla Soup - Laurie Freeman

1 Small onion chopped

1 garlic clove crushed

2 T. olive oil

Sautee onion and garlic in olive oil

Add next 10 ingredients:

1 - 14 oz. can beef broth

1 - 14 oz. can chicken broth

1 can cream of chicken soup

1- 4 oz. can of green chiles ( I blend these in a small processor so the kids don't know they're there)

2 cups chicken breast cubed or shredded

1 1/2 Cups water

1 T. worsteshire sauce

1 t. cumin

1 t. chile powder

1/2 t. pepper

Bring all to a boil, then turn heat to low and simmer for 1 hour.

Add:

2 cups shredded cheddar cheese

6-8 tortillas cut into small strips

Serve:

I leave additional shredded cheese out to add to each bowl as you serve.

I also like to leave the tortillas out of the whole mixture and place them in the bottom of each bowl, then cover with soup. That way, if you have leftovers it's not full of soggy tortillas. You can serve it the next day and add the tortillas again to each serving.