Recipe by HeatherFeather
Holly served this delicious soup at a party and kindly shared the recipe with me. There was not one drop left in the pot. I have listed her original measurements and noted the changes I have made over the years to suit my family's tastes.
- 1 small onion, finely diced
- 2 garlic cloves, minced (1 tsp. jarred minced garlic)
- 1 (4 ounce) can green chilies, diced drained
- 1 tablespoon olive oil (Holly's version calls for 2 Tbsp)
- 1 (14 1/2 ounce) can tomatoes, diced, undrained (Holly's calls for only 8 ounces,drained)
- 1 (10 ounce) canro-tel tomatoes and green chilies, diced (my version)
- 4 cups chicken broth (Holly's calls for only 2 cups)
- 2 cups beef broth (Holly's calls for only 1 cup)
- 1⁄2 teaspoon dried Mexican oregano (my version)
- 1⁄4-1⁄2 teaspoon cayenne pepper, to taste, optional (my version)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1⁄8 teaspoon salt, to taste
- 1⁄8 teaspoon pepper, to taste
- 2 teaspoons Worcestershire sauce
- 1 cup monterey jack cheese, shredded (or any cheese you prefer)
- 3 -6 tortillas, cut into 1/4-inch strips (I use flour tortillas, Holly uses corn tortillas)
- 6 tablespoons sour cream, optional garnish (my version)
- 2 tablespoons fresh cilantro, minced, optional garnish (my version)
Directions See How It's Made
- Saute onion, garlic and green chilies in oil in a large soup pot until onions are tender, about 5-10 minutes.
- Add tomtatoes,both types of broth seasonings, and Worcestershire sauce, and some salt & pepper to taste.
- Simmer 45 minutes-1 hour, covered.
- Holly's Step: Meanwhile, pop torn corn tortilla strips onto a baking sheet and let them toast lightly until crisp for a few minuts (at about 350F),watch carefully so they don't burn; let them cool slightly.
- My step: If I am using flour tortilla, I just cut them into strips with kitchen shears and skipthe toasting part, adding them to the soup as directed below.
- When soup is ready,test for seasonings and adjust as needed, then top with tortilla strips and let simmer 10 minutes (the tortillas will soften and turn into noodles/dumplings) -- if you prefer more broth, less noodle, use fewer tortillas, but we like how the tortilla dumplings thicken the soup and absorb all the yummy spices.
- Top each serving with a bit of shredded cheese, sour cream, and cilantro as desired.