Tortilla Soup

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Tortilla Soup
Easy to make great southwest flavor.

Prep: 1/2 hour
Cook: 1 hour
Servings: 6-8 servings

2 lbs. sirloin, cut into 1/4-inch cubes

1 onion, diced

2 fresh jalapeno peppers, chopped

1 Tbsp. vegetable oil

1 can beef broth

1 can chicken broth

1 can (16 ounces) stewed tomatoes

1 can Rotel tomatoes and green chilies

1 can tomato soup

1 Tbsp. chili powder

1 tsp. cumin

-- cilantro, to taste

6 corn tortillas

-- vegetable oil for frying

8 ounces Monterey Jack cheese, shredded

	Saute onion, jalapeno and beef in vegetable oil until beef is no longer pink and onion is limp.
	Transfer to a large pot and add beef broth, chicken broth, stewed tomatoes, tomatoes and chilies, tomato soup, chili powder, cumin and cilantro.
	Bring to a boil. Reduce heat and simmer for one hour.
	Slice tortillas into thin strips. Heat 1" vegetable oil in pan until hot. Fry tortilla strips until crisp. Drain well and sprinkle with salt and chili powder.
	Ladle soup into bowls. Top with cheese and tortilla strips.

For a spicier soup, increase jalapenos or add tabasco sauce.

You may use tortilla chips as a substitute for the fried tortillas.

You may substitute shredded cooked beef and reduce the cooking time to 20 minutes.

Need help with this recipe? Go to: Pan Fry/Saute, Stewing