Tortilla Soup


2 chicken breasts
1 small onion, chopped
1 can diced tomatoes and green chiles
1/2 tsp. minced garlic
2 Tbsp. oil
2 cans chicken broth
1 can beef broth
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/4 tsp. pepper
2 tsp. Worcestershire sauce
1 cup Monterey Jack cheese
2 cups tortilla strips


Boil chicken until thoroughly cooked* and let cool; cut chicken into small pieces.
Combine chicken, green chiles, onion, tomatoes, garlic, oil, chicken and beef broth, and all spices.
Simmer for one hour. For each serving, put tortilla strips on the bottom of a soup bowl; ladle soup into bowl; add cheese on top. Serves 4.

*If you have questions about storing, serving, or cooking meat or poultry, call: Meat and Poultry Hotline, 1-800-535-4555, 10 a.m. – 4 p.m. EST