Tortilla Soup

• 2 tsp. oil
• 1 small can green chilies, chopped
• 2 tsp. minced clove of garlic
• 2 cans stewed tomatoes
• 1 can beef broth
• 1 can cream of chicken soup
• 1 tsp. salt
• 1/2 tsp. lemon pepper
• 1 tsp. chili powder
• 1 tsp. cumin
• cubed, cooked chicken
• shredded Monterey Jack or Cheddar cheese
• corn tortillas, cut into strips
• cubed avocado (optional)
• 1 small onion, chopped
• 1 can chicken broth
• 1 tsp. sugar
• 2 tsp. Worcestershire sauce
• 1 tsp. Tabasco

1. Puree chilies in blender.
2. Saute in 2 tablespoons oil (use a 2-quart Dutch oven), onion, pureed chilies and garlic.
3. Puree stewed tomatoes in blender and add to the sauteed mixture along with beef broth, cream of chicken soup, chicken broth, salt, sugar, lemon pepper, Worcestershire sauce, chili powder, cumin and Tabasco.
4. Simmer 1 hour.

oil, green chilies, clove of garlic, tomatoes, beef broth, cream of chicken soup, salt, lemon pepper, chili powder, cumin, cheddar cheese, corn tortillas, avocado, onion, chicken broth, sugar, worcestershire sauce, tabasco

Taken from www.cookbooks.com/Recipe-Details.aspx?id=879476 (may not work)