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Tortilla Soup Recipe

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This recipe for Tortilla Soup, by , is from Eating Under a Tree, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Bobby Jo Ertel
Added: Saturday, February 21, 2009


1 medium onion, chopped
2 cloves garlic, minced
2 T olive oil
4 cups beef broth
4 cups chicken broth
1/2 cup tomato juice
1 tsp ground cumin
1 tsp chili powder
1 fresh jalapeņo pepper, seeded and chopped
1 tsp salt
3/4 tsp Worcestershire sauce
4 corn tortillas
vegetable oil for frying
2 cups shredded cooked chicken**
1 large tomato, peeled and diced
1 large avocado, peeled, pitted and sliced
1 cup shredded Monterey Jack cheese

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

** I have made this soup using seasoned meatballs in place of chicken and like it very much. Meatballs should be oven baked before adding to soup.




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