Helen'S Tortilla Soup

• 2 medium onions, chopped
• 4 cloves garlic, chopped
• 1 Tbsp. olive oil
• 2 cans Swanson's beef broth
• 3 cans Swanson's chicken broth
• 1 small can tomato sauce
• 2 tsp. ground cumin
• 2 tsp. chili powder
• 2 Tbsp. Worcestershire sauce
• Lime juice (optional)
• 2 jalapeno peppers, seeded and chopped
• 2 cups cooked chicken, diced
• 2 large tomatoes, peeled and diced (fresh or canned)
• Tortilla chips, fried crisp
• Grated cheese - Monterrey Jack or Jack mixed with Cheddar
• Corn on the cob, cut in 3/4 inch slices, optional (use 1 slice per bowl)

1. Saute onion and garlic in oil.
2. Add broths, tomato sauce, cumin, chili powder, jalapenos and Worcestershire. Bring to a boil, cover and simmer for 1 hour.
3. Add chicken and tomatoes. Cook 15 minutes. Cut corn tortillas in narrow strips.
4. Fry crisp. Place a few tortilla strips in the bottom of each bowl.
5. Fill with hot soup.
6. Top with more chips and shredded cheese.
7. (Optional - squeeze fresh lime juice on top.) Avocado slices may be served with this soup.

onions, garlic, olive oil, beef broth, chicken broth, tomato sauce, ground cumin, chili powder, worcestershire sauce, lime juice, peppers, chicken, tomatoes, tortilla chips, mixed with

Taken from www.cookbooks.com/Recipe-Details.aspx?id=140106 (may not work)