Jillelaine posted 01-16-99
Hearty Mexican Soup
1 medium onion, chopped
1 (4 oz.) can chopped green chilies
1 jalapeno pepper, chopped(optional)
2 cloves garlic minced
1/2 lb. cooked chicken, diced
1 (14 1/2 oz.) can diced tomatoes
1 (10 oz.) can tomatoes with green chilies
1 (14 1/2 oz.) can beef broth
1 (14 1/2 oz.) chicken broth
1 (14 1/2 oz.) tomato soup
2 1/4 cups water
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon lemon pepper seasoning
1/3-1/4 teaspoon cayenne pepper
2 teaspoons Worcestershire sauce
4 soft Flour tortillas cut into 1 inch pieces
Grated Monterey Jack Cheese
Drain juice from tomatoes into skillet. Saute onions,chiles, jalapeno and garlic; transfer to stock pot.
Add remaining ingredients except cheese and tortillas.
Simer uncovered for 1 hour.
Put some grated cheese into each
bowl and ladle soup into each bowl and garnish with tortilla pieces.