Helen'S Tortilla Soup - cooking recipe

Ingredients

2 medium onions, chopped
4 cloves garlic, chopped
1 Tbsp. olive oil
2 cans Swanson's beef broth
3 cans Swanson's chicken broth
1 small can tomato sauce
2 tsp. ground cumin
2 tsp. chili powder
2 Tbsp. Worcestershire sauce
Lime juice (optional)
2 jalapeno peppers, seeded and chopped
2 cups cooked chicken, diced
2 large tomatoes, peeled and diced (fresh or canned)
Tortilla chips, fried crisp
Grated cheese - Monterrey Jack or Jack mixed with Cheddar
Corn on the cob, cut in 3/4 inch slices, optional (use 1 slice per bowl)

Preparation

Saute onion and garlic in oil.
Add broths, tomato sauce, cumin, chili powder, jalapenos and Worcestershire. Bring to a boil, cover and simmer for 1 hour.
Add chicken and tomatoes. Cook 15 minutes. Cut corn tortillas in narrow strips.
Fry crisp. Place a few tortilla strips in the bottom of each bowl.
Fill with hot soup.
Top with more chips and shredded cheese.
(Optional - squeeze fresh lime juice on top.) Avocado slices may be served with this soup.