Texas Style Tortilla Soup

• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 Tbsp. vegetable oil
• 1 (28 oz.) can whole tomatoes
• 1 (10 1/2 oz.) can condensed beef broth
• 1 (10 1/2 oz.) can condensed chicken broth
• 1 (10 1/2 oz.) can condensed tomato soup
• 1 c. water
• 1/2 c. Pace picante sauce
• 2 tsp. Worcestershire sauce
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 1/2 c. (2 oz.) shredded Cheddar cheese
• 4 corn tortillas, cut into 1/2-inch wedges

1. Cook onion and garlic in oil in a Dutch oven until onion is tender, but not brown. Drain well. Drain and coarsely chop tomatoes, reserving juice. Add tomatoes and juice to Dutch oven with remaining ingredients except tortillas and cheese. Bring to a boil. Reduce heat and simmer, uncovered, 1 hour. Add tortillas and continue simmering 10 minutes. Ladle into soup bowls, then sprinkle with cheese.

onion, garlic, vegetable oil, tomatoes, condensed beef broth, condensed chicken broth, tomato soup, water, picante sauce, worcestershire sauce, ground cumin, chili powder, cheddar cheese, corn tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=127000 (may not work)