Tortilla Soup


1 3-pound whole chicken (enough to yield 3-4 cups meat)
2 tablespoons butter or margarine
1 onion
1or 2 jalapeno peppers
2 cans stewed tomatoes, chopped medium
1 can beef broth
2 cans chicken broth
1 can tomato soup
1 teaspoon salt
1 teaspoon sugar
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon adobo seasoning (optional)
1/2 teaspoon lemon pepper
1/2 teaspoon Tabasco sauce
2 teaspoons Worcestershire sauce
1 package wheat tortillas, cut into bite-size strips
garnish: Monterrey Jack cheese


Cook chicken; debone and reserve meet. In a stockpot, saute onion and jalapeno in margarine until tender. Add next twelve ingredients (plus chicken) and simmer for 1 hour.

Pile a generous amount of tortilla strips into each bowl. Ladle in the soup and top with cheese.

Note: I use all salt-free broths. Also this recipe is only a gauge for you to work with. Feel free to experiment with more and other veggies.


8-12 servings

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