Tortilla Soup

• cooked chicken, cut in strips (other meat may be used, even leftover roast, cut in strips)
• 3 Ortega chilies (thin strips)
• 2 Tbsp. butter
• 2 large onions, cut julienne
• 1/2 medium can jalapeno chilies, finely chopped
• 4 c. chicken broth (can use more)
• 1 (28 oz.) can chopped stewed tomatoes
• 1/2 c. tomato sauce
• 1 tsp. ground cumin
• salt and pepper
• 2 Tbsp. vegetable oil
• 3 garlic cloves, minced
• 2 tsp. chili powder
• 1/2 tsp. oregano
• tortilla strips
• fresh cilantro (optional)
• grated Jack or Cheddar cheese
• 1 avocado, chopped

1. Melt butter with oil.
2. Add onions and garlic; cook until soft. Add all other ingredients except cilantro, cheese and avocado. Simmer until ready to serve.
3. Place cilantro, cheese and avocado in bowl.
4. Cover with soup.
5. Top with pieces of tortilla strips.
6. Can add more cheese to top.

chicken, chilies, butter, onions, jalapeno chilies, chicken broth, tomatoes, tomato sauce, ground cumin, salt, vegetable oil, garlic, chili powder, oregano, tortilla strips, fresh cilantro, cheddar cheese, avocado

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1018828 (may not work)