Sopa De Tortilla(Tortilla Soup)

• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 Tbsp. olive oil
• 4 c. beef broth
• 4 c. chicken broth
• 1/2 c. tomato juice
• 1 tsp. ground cumin
• 1 tsp. chili powder
• 1 fresh jalapeno pepper, seeded and chopped
• 1 tsp. salt
• 3/4 tsp. Worcestershire sauce
• 4 corn tortillas
• vegetable oil (for frying)
• 2 c. shredded, cooked chicken
• 1 large tomato, peeled and diced
• 1 large avocado, peeled, pitted and sliced
• 1 c. shredded Monterey Jack cheese

1. In 4-quart saucepan, saute onion and garlic in oil. Add beef and chicken broths, tomato juice, cumin, chili powder, jalapeno pepper, salt and Worcestershire sauce.
2. Heat to boiling; reduce heat and simmer, covered, for 1 hour. Cut corn tortillas into narrow strips.
3. Heat oil in skillet and fry tortillas until crisp. Drain on paper towels.
4. Add chicken and tomato to soup; cook 5 minutes.
5. Place 2 to 3 tortilla strips in each soup bowl. Pour soup into bowls and garnish with avocado slices and 1 tablespoon of cheese.
6. Makes 8 to 10 servings.

onion, garlic, olive oil, beef broth, chicken broth, tomato juice, ground cumin, chili powder, jalapeno pepper, salt, worcestershire sauce, corn tortillas, vegetable oil, chicken, tomato, avocado, shredded monterey jack cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1048728 (may not work)