Sopa de Tortilla

By Stef -
Melissa and I had this the other night and really liked it- it was probably my favorite tortilla soup ever, actually. I can't speak for her on the number, but I would give it a 9. If you want extra heat, don't seed the jalapeno. Also, feel free to buy your own tortilla strips if you're not up for making them. 


Tortilla Soup

1 medium onion, chopped
2 cloves garlic, minced
2 Tbs. olive oil
4 C. beef broth
4 C. chicken broth
1/2 C. tomato juice
1 tsp. cumin
1 tsp. chili powder
1 jalapeno, seeded and chopped
1 tsp. salt
3/4 tsp. Worchestershire sauce

Tortilla strips
1 C. shredded cooked chicken
1 large tomao, peeled and diced
2 avacados peeled and pitted and chopped
1 C. shredded Monterey jack cheese

In a 4-quart saucepan, saute onion and garlic in oil. Add beef and chicken broth, tomato juice, cumin, chili powder, jalapeno, salt, and Worchestershire sauce. Heat to boiling, reduce heat and simmer covered for one hour. Cut tortilla strips into narrow strips. Heat oil in skillet and fry tortillas until crisp; drain on paper towels. Add chicken and tomato to soup and cook 5 minutes. Place 2-3 tortilla strips in each bowl. Pour soup into bowls and garnish with avocado and cheese.

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