Ingredients
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3 (14 ounce) cans beef broth
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2 (14 ounce) cans stewed tomatoes
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1 (28 ounce) can enchilada sauce
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3/4 cup finely chopped onion
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2 garlic cloves, minced
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1 teaspoon cumin
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1 teaspoon dried oregano leaves
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3/4 teaspoon pepper
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10 corn tortillas (cut into 1/2 inch strips cooked until crisp, drain on paper towels)
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8 ounces shredded monterey jack cheese
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2 cups cooked chicken
Instructions
- In large sauce pan combine all ingredients except tortillas and cheese bring to boil;.
- Reduce heat to low (add chopped chicken if desired) and simmer uncovered 30 minutes.
- (Meanwhile in lg skillet heat oil - add 12 cut strips of tortillas and fry until crisp).
- To serve soup; place generous handful of tortilla strips and some of the cheese in large individual soup bowls - fill with soup - garnish with a few tortilla strips and cheese.
- ENJOY ~V.