Tortilla Soup

• 2 Tbsp. vegetable oil
• 1 green bell pepper, sliced
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 (4 oz.) can chopped green chilies
• 6 c. chicken broth
• 2 to 3 c. chopped, cooked chicken
• 1 (10 3/4 oz.) can tomato soup
• 1 (14 1/2 oz.) can stewed tomatoes
• 2 c. frozen whole corn
• 2 to 3 tsp. Worcestershire sauce
• 1 tsp. cumin powder
• 1 tsp. chili powder
• salt
• black pepper
• Tabasco hot pepper sauce
• 5 tortillas, cut into bite size slices or tortilla chips *
• 1 c. grated Monterey Jack cheese
• cilantro *
• Pace picante sauce *

1. In a Dutch oven, heat oil, add bell pepper, onion, garlic and chilies and saute until tender.
2. Add broth, chicken, soup, tomatoes, corn, Worcestershire sauce, cumin and chili powder. Season to taste with salt, place tortilla pieces in soup bowl, ladle in soup and top with two tablespoons cheese.
3. Garnish with avocado or lime slices, if desired.
4. Serves 8.

vegetable oil, green bell pepper, onion, garlic, green chilies, chicken broth, chicken, tomato soup, tomatoes, corn, worcestershire sauce, cumin powder, chili powder, salt, black pepper, tabasco hot pepper sauce, tortillas, grated monterey, cilantro, picante sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=930567 (may not work)