Tortilla Soup

• 1 onion, chopped
• 2 cloves garlic, chopped
• 2 Tbsp. vegetable oil
• 2 (10 1/2 oz.) cans beef broth
• 2 (10 1/2 oz.) cans chicken broth
• 1/2 c. tomato juice
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 1 jalapeno, chopped
• 1 tsp. Worcestershire sauce
• 1 c. cooked, diced chicken
• 1 tomato, peeled and diced
• corn tortilla chips (1 bag)
• 2 avocados, sliced
• Monterey Jack cheese, grated

1. Saute onion and garlic in oil.
2. Add beef broth, chicken broth, tomato juice, cumin, chili powder, jalapeno, salt and Worcestershire sauce.
3. Bring to a boil.
4. Cover and simmer one hour.
5. Add chicken and tomato.
6. Place tortilla chips in bowls and fill with hot soup.
7. Garnish with avocado strips and cheese. Yield:
8. 6 to 8 servings.

onion, garlic, vegetable oil, beef broth, chicken broth, tomato juice, ground cumin, chili powder, worcestershire sauce, chicken, tomato, corn tortilla chips, avocados, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=799866 (may not work)