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Tex-Mex Soup
1 medium onion, chopped
4 oz can chopped green chiles
1 jalapeno pepper, chopped
2 cloves garlic, minced
1/2 pound cooked chicken, diced
14 1/2 oz can tomatoes
10 oz can tomatoes with green chilies
2 cups beef broth
2 cups chicken broth
1 cup tomato sauce
2 1/2 cups water
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon lemon pepper seasoning
1/4 teaspoon cayenne pepper
2 teaspoons Worcestershire sauce
4 soft corn tortillas, cut in 1" pieces
1/4 cup shredded Monterey Jack or Cheddar cheese
2 cubed avocados, optional
Drain juice from tomatoes into a skillet. Saute onion, chilies,
jalapeno, and garlic; transfer to stockpot. Add remaining ingredients,
except tortillas, cheese, and avocado. Simmer uncovered 1 hour.
Add tortillas; cook 10 minutes. Pour over cheese and avocado in
bowls.
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Tex Mex 02