Tortilla Soup ~ by Caroline

Being originally from Arizona, we do have a liking for spicy, southwestern-style food!  In fact, this recipe came out of a cookbook called Desert Treasures, which was published in Phoenix. AZ and brought with us on our move to WA.    It is very flavorful and colorful!

1 onion, chopped
1 can (4 ounces) chopped green chilies
1 garlic clove, minced
2 Tablespoons oil
1 can 10 3/4 ounces chicken broth
1 can 10 3/4 ounces beef broth
1 1/2 cups tomato juice
1 1/2 cups water
1 large tomato, chopped
1 teaspoon cumin
2 Tablespoons chili powder
1 teaspoon salt
1 cup fresh corn, optional (When we do not  have fresh corn, we use canned or frozen.)
chicken pieces, optional
black beans, optional
1/4 cup grated cheese, Monterey Jack or cheddar
4-6 corn tortillas

• Saute onion, green chilies and garlic in oil.
• Add remaining ingredients except cheese and tortillas.  Bring to a boil
• Simmer one hour.  May be frozen at this point.
• 10 minutes before serving cut the tortillas into 1" strips.  Fry them in a small amount of hot oil.  Drain on paper towels.
• Add 1/4 cup grated cheese and tortilla strips.
• Serve in bowls with a dollop of sour cream, extra cheese, and avocado. (optional ;-)
• Serves six.