Tortilla Soup

• 1 onion, chopped
• 1 jalapeno, minced
• 2 cloves garlic, minced
• 1 (14 1/2 oz.) can stewed tomatoes
• 4 c. chicken broth
• 1 can tomato soup
• 1 tsp. cumin
• 1 tsp. chili powder
• 4 large chicken breasts, cooked and chopped
• 1/2 tsp. lemon pepper
• salt and pepper to taste
• 2 tsp. Worcestershire sauce
• 4 corn tortillas, sauteed lightly
• 1 avocado, chopped
• Monterey Jack cheese, grated
• sour cream

1. Saute onion, jalapeno and garlic.
2. Add all ingredients except last four and simmer for 1 hour.
3. About 20 minutes before serving, saute tortillas and tear into bite-size pieces.
4. Add to soup.
5. Put avocado and cheese into individual bowls; pour soup over this. Top with a small dollop of sour cream.
6. Serves 4 to 6 people.

onion, garlic, tomatoes, chicken broth, tomato soup, cumin, chili powder, chicken breasts, lemon pepper, salt, worcestershire sauce, corn tortillas, avocado, cheese, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=332283 (may not work)