Sopa De Tortilla(Tortilla Soup) - cooking recipe

Ingredients

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

Preparation

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.
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; cook 5 minutes.
Place 2 to 3 tortilla strips in each soup bowl. Pour soup into bowls and garnish with avocado slices and 1 tablespoon of cheese.
Makes 8 to 10 servings.