Tortilla Soup

A full flavored soup I found in Cooking Light magazine years ago. It can be frozen in smaller portions prior to adding the tortillas and cilantro. I have also added grilled chicken strips at the end to make it more hearty. It's easy and has a great flavor!

• Ready In: 1 hr 25 mins
• Serves: 10

Ingredients

• 1  cup onion, chopped
• 2  jalapeno peppers, seeded and chopped
• 4  cloves garlic, minced
• 1⁄2 cup  vegetable oil
• 2  cans stewed tomatoes (14 1/2 oz.)
• 2  cans tomatoes and green chilies
• 2  cans beef broth
• 2  cans chicken broth, undiluted
• 2  cans  tomato soup, undiluted
• 3  cups water
• 2  teaspoons ground cumin
• 1  teaspoon  ground red chile
• 2  tablespoons  chopped fresh cilantro
• 12  flour tortillas, cut into 1/2 inches
• 1  cup cheddar cheese, shredded

Directions

1. Saute onion, peppers and garlic in oil in a large Dutch oven until tender; add next 9 ingredients; Bring to a boil; cover, reduce heat and simmer 1 hour.
2. Add 3/4ths of tortilla strips, cilantro and shredded cheese; Simmer 5 minutes.
3. Garnish with remaining tortilla strips.