Tortilla Soup - cooking recipe

Ingredients

1 onion, chopped
1 jalapeno, minced
2 cloves garlic, minced
1 (14 1/2 oz.) can stewed tomatoes
4 c. chicken broth
1 can tomato soup
1 tsp. cumin
1 tsp. chili powder
4 large chicken breasts, cooked and chopped
1/2 tsp. lemon pepper
salt and pepper to taste
2 tsp. Worcestershire sauce
4 corn tortillas, sauteed lightly
1 avocado, chopped
Monterey Jack cheese, grated
sour cream

Preparation

Saute onion, jalapeno and garlic.
Add all ingredients except last four and simmer for 1 hour.
About 20 minutes before serving, saute tortillas and tear into bite-size pieces.
Add to soup.
Put avocado and cheese into individual bowls; pour soup over this. Top with a small dollop of sour cream.
Serves 4 to 6 people.