Chicken Tortilla Soup

Chicken Tortilla Soup
Submitted by Sara Danzinger

1 small onion, chopped
1 4oz can chopped green chiles, dried

2 cloves garlic, crushed

2 tbsp vegetable oil

1 cup peeled and chopped tomatoes

1 10.5 oz can of condensed beef bouillon

1 10.5 oz can of condesed chicken broth

1 1/2 cup water

1 1/2 cup spicy tomato juice

1 tsp ground cumin

1 tsp chile powder

1 tsp salt

1/8 tsp pepper

2 tsp worcestershire sauce

1 tbsp steak sauce

3 corn tortillas cut in 1/2 inch strips

1/4 cup shredded cheddar cheese

3 chicken breasts

Braise chicken breasts in pan and then shread for use in soup. (Stock can be used for some of the required broth). Combine ingredients and simmer for one hour. Cool the soup and place in freezer bags. Freeze flat. You can include shredded cheese in a small baggie.

Cooking day:
Thaw the soup. Sprinke cheese on top and enjoy!

Great with shredded cheese. Also recommended, serve with warm tortillas.