Tortilla Soup
2 cups chicken broth
1 cup beef broth
1 onion, chopped
2 cloves garlic, minced
1 tomato, chopped
1 - 14 oz. can tomato sauce
1 tsp. cumin
1 tsp. chili powder
1 Tbsp. Worcestershire sauce
2 Tbsp. oil
2 Tbsp. fresh parsley, chopped
2 cups broken tortilla chips
1 cup Monterey Jack cheese, shredded
salt and pepper to taste
Saute garlic, onion, and fresh parsley in oil for several minutes. Add tomato sauce, chicken broth, beef broth and spices. Cook over low heat for 30 minutes. Add broken tortilla chips and cook for 5 - 10 more minutes. Ladle into bowls and top with cheese and fresh diced tomato. This soup is great. Serve it immediately so the chips don't get too soggy
The Skinny: Use light chicken and beef broth and low fat or fat free tortilla chips. We would not use fat free cheese because you really want the cheese to melt and get gooey.
2 cups chicken broth
1 cup beef broth
1 onion, chopped
2 cloves garlic, minced
1 tomato, chopped
1 - 14 oz. can tomato sauce
1 tsp. cumin
1 tsp. chili powder
1 Tbsp. Worcestershire sauce
2 Tbsp. oil
2 Tbsp. fresh parsley, chopped
2 cups broken tortilla chips
1 cup Monterey Jack cheese, shredded
salt and pepper to taste
Saute garlic, onion, and fresh parsley in oil for several minutes. Add tomato sauce, chicken broth, beef broth and spices. Cook over low heat for 30 minutes. Add broken tortilla chips and cook for 5 - 10 more minutes. Ladle into bowls and top with cheese and fresh diced tomato. This soup is great. Serve it immediately so the chips don't get too soggy
The Skinny: Use light chicken and beef broth and low fat or fat free tortilla chips. We would not use fat free cheese because you really want the cheese to melt and get gooey.
Charles Mims
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