Tortilla Soup - cooking recipe

Ingredients

1 medium onion, chopped
2 cloves garlic, chopped
2 Tbsp. olive oil
2 cans beef bouillon
2 cans chicken broth or homemade stock
1/2 c. tomato juice
1/2 c. tomato sauce
shredded Monterey Jack cheese
1 tsp. ground cumin
1 jalapeno, chopped
1 tsp. salt
3/4 tsp. Worcestershire
1 c. diced, cooked chicken
1 large tomato
1 small (10) pkg. corn tortillas
1 sliced avocado

Preparation

Saute onion
and garlic in oil.
Add beef bouillon or 3 beef bouillon cubes dissolved in 3 cups water, chicken broth, tomato juice, sauce, cumin, jalapeno, salt and Worcestershire. Bring to a
boil.
Cover
and simmer 30 minutes.
Add chicken and
diced tomato.
Cook 5 minutes.
Cut tortillas in strips; drop
into soup.
Serve
with
slices of avocado and shredded cheese sprinkled on individual bowls of soup.