Tortilla Soup

• 1/2 green pepper, chopped
• 1 onion, chopped
• 1 can tomato soup
• 3 ribs celery, chopped
• 1 (5 oz.) can Ro-Tel tomatoes with chilies
• 2 cloves garlic, minced
• 2 Tbsp. oil
• 2 c. water
• 1 (1 lb.) can tomatoes
• 1 tsp. cumin
• 6 c. stock (2 beef and 4 chicken)
• 1 tsp. chili powder (optional)
• 1 tsp. salt
• 1 tsp. sugar
• 1 1/2 tsp. Tabasco sauce
• 6 corn tortillas, cut into small squares or strips
• 1 large jalapeno pepper (optional)
• 1/2 lemon pepper
• 1 Tbsp. Worcestershire sauce

1. Saute onions, celery, peppers and garlic in oil until soft. Add tomatoes, stock, tomato soup, Ro-tel tomatoes, water and spices.
2. Simmer 1 1/2 hours on low heat.
3. Ten minutes before serving, add tortilla squares.
4. In individual soup bowls, place any of the following:
5. chopped chicken, avocados, grated cheese, green onions and sour cream.
6. Pour in soup on top.

green pepper, onion, tomato soup, celery, rotel, garlic, oil, water, tomatoes, cumin, stock, chili powder, salt, sugar, tabasco sauce, corn tortillas, jalapeno pepper, lemon pepper, worcestershire sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=546205 (may not work)