Tortilla Soup

Ingredients

Instructions

  • 1 medium onion, chopped
  • 3-4 stalks celery, chopped
  • 2 cloves garlic, minced
  • 2 tbls. oil
  • 3 cans beef broth
  • 3 cans chicken broth
  • 2 cans tomato soup
  • 2 1/2 cans water
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1 tsp. salt
  • 3/4 tbls. Worcestershire
  • 2 cans old El Paso chopped chilis
  • 14 1/3 oz. stewed tomatoes, chopped
  • 8 chicken breasts halves cooked and shredded

Toppings

  • 1 bag tostito chips, crumbled
  • sour cream
  • Monterey Jack/cheddar cheese, shredded
  • avocados, mashed
Saute’ onion, celery and garlic in oil. Add all ingredients through the stewed tomatoes. Bring to a boil and simmer one hour. Add cooked chicken and simmer 10-15 minutes more.

Place crushed tostito chips in bottom of bowl and add 2 tbls. shredded cheese mixture. Fill bowl with soup. Garnish with more crushed tostito chips, cheese mixture, avocado and a dollop of sour cream.

This soup should be made 24-48 hours ahead of time and put in the refrigerator. Serves 10.