Tortilla Soup

• 1/2 c. chopped onion
• 1 (4 oz.) can chopped green chiles
• 2 cloves crushed garlic
• 3 3/4 c. water
• 1 1/2 c. tomato juice
• 1 medium chopped tomato
• 1 tsp. beef bouillon
• 1 tsp. ground cumin
• 1 tsp. Worcestershire sauce
• 1/4 tsp. pepper
• 2 to 4 drops hot sauce
• 3 (6-inch) corn tortillas, cut into 1/2-inch strips
• 1/2 c. shredded Jack cheese
• fresh cilantro sprigs

1. Spray Dutch oven with cooking spray and place over medium heat until hot.
2. Add onion, chiles and garlic; cook until onion is tender.
3. Add water, tomato juice, tomato, bouillon cube, cumin, chili powder, Worcestershire sauce, pepper and hot sauce; stir well.
4. Bring to a boil, cover, reduce heat and simmer 1 hour.
5. Add tortillas, cover and simmer 10 minutes.
6. Ladle soup into bowls, sprinkle 1 tablespoon cheese over each.
7. Garnish with cilantro sprig.
8. Contains 89 calories per cup.

onion, green chiles, garlic, water, tomato juice, tomato, beef bouillon, ground cumin, worcestershire sauce, pepper, hot sauce, corn tortillas, cheese, cilantro sprigs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=221981 (may not work)