Chicken Tortilla Soup - cooking recipe

Ingredients

1 tablespoon vegetable oil
1 small onion, chopped
3 -4 garlic cloves, minced
1 (4 ounce) can of chopped green chilies, drained
1 cup chopped fresh tomato
1 finely chopped jalapeno pepper (optional)
1 (12 ounce) can V8 vegetable juice (I use spicy V8 juice)
4 1/2 cups water
1 beef bouillon cube (I use Knorr extra large)
1 chicken bouillon cube (I use Knorr extra large)
1/4 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon black pepper
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
1 tablespoon Worcestershire sauce
2 chicken breasts, cooked and shredded
vegetables (such as zucchini,corn,kidney beans)
fried tortilla, in strips, for garnish
avocado, for garnish
shredded cheese, for garnish
cilantro, for garnish

Preparation

Heat some of the water in the microwave until almost boiling. Add the bouillon and stir to dissolve.
In a large pot, saute first four ingredients until tender.
Add the remaining ingredients in the ingredients list up to and including the chicken (also include the bouillon water and the remaining water) .
Cover and bring to a boil.
Reduce heat to low and simmer for about an hour.
Add any additional vegetables that you want in the soup. (I usually add a couple of diced zucchinis.).
Simmer until the vegetalbes are tender, about 30 more minutes.
To serve: Make enough corn tortilla strips for the amount of servings that you are going to make. (I like a thick soup so I use two small corn tortillas per person).
Slice the corn tortillas into thin strips and fry them in some vegetable oil until they are slightly crisp.
Lightly sprinkle the tortilla strips with salt if desired.
Layer the tortilla strips in bowls.
Sprinkle with chopped avocado if desired.
Ladle soup into bowl.
Sprinkle with shredded cheddar cheese and cilantro and serve immediately.