Enchilada Soup - cooking recipe

Ingredients

3 (14 ounce) cans beef broth
2 (14 ounce) cans stewed tomatoes
1 (28 ounce) can enchilada sauce
3/4 cup finely chopped onion
2 garlic cloves, minced
1 teaspoon cumin
1 teaspoon dried oregano leaves
3/4 teaspoon pepper
10 corn tortillas (cut into 1/2 inch strips cooked until crisp, drain on paper towels)
8 ounces shredded monterey jack cheese
2 cups cooked chicken (optional)

Preparation

In large sauce pan combine all ingredients except tortillas and cheese bring to boil;.
Reduce heat to low (add chopped chicken if desired) and simmer uncovered 30 minutes.
(Meanwhile in lg skillet heat oil - add 12 cut strips of tortillas and fry until crisp).
To serve soup; place generous handful of tortilla strips and some of the cheese in large individual soup bowls - fill with soup - garnish with a few tortilla strips and cheese.
ENJOY ~V.