Tortilla Soup

• 1 c. chopped onions
• 4 cloves minced garlic
• 2 cans (16 oz.) tomatoes
• 1 (10 oz.) can tomatoes and green chilies
• 2 cans tomato soup
• 2 cans beef bouillon
• 2 cans chicken broth
• 3 c. water
• 2 Tbsp. chopped fresh cilantro
• 1 tsp. ground red chilies
• 1 fresh jalapeno pepper, chopped and seeded
• 2 c. shredded Cheddar cheese
• 1 pkg. tortillas
• 1 Tbsp. vegetable oil

1. In large Dutch oven, saute onions, jalapeno pepper and garlic in oil.
2. Add tomatoes, green chili tomatoes, tomato soup, beef bouillon, chicken broth and water.
3. Stir in red chilies and cilantro.
4. Bring to a boil.
5. Reduce heat; simmer about 1 hour. Serve in bowls with tortillas and cheese at side for everyone to use desired amounts on top of soup.

onions, garlic, tomatoes, tomatoes, tomato soup, beef bouillon, chicken broth, water, fresh cilantro, ground red chilies, jalapeno pepper, cheddar cheese, tortillas, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=757565 (may not work)