1. Saute onion, garlic and green chilies in oil in a large soup pot until onions are tender, about 5-10 minutes. 2. Add tomtatoes,both types of broth seasonings, and Worcestershire sauce, and some salt & pepper to taste. 3. Simmer 45 minutes-1 hour, covered. 4. 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. 5. 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. 6. 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. 7. Top each serving with a bit of shredded cheese, sour cream, and cilantro as desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
