->Tortilla Soup 26 <-

Serves 4-6 1 chopped medium onion (about 1 cup)

2 minced garlic cloves (about 2 tsps)

2 tablespoons vegetable oil

1 can tomatoes with green chilies, pureed

6 cups chicken broth

1 teaspoon lemon pepper

2 teaspoons Worcestershire sauce

1 tablespoon chili con carne seasoning (Penzeys)

1 teaspoon ground cumin

1 pound boneless skinless chicken breasts, cut into small cubes

avocado chunks

chunks of Chihuahua cheese

In a large saucepan, cook the onion and garlic in the oil over low

heat for 5 minutes until onion is softened. Add next group of

ingredients. Simmer for 20 minutes.

If you want to use the chicken meat add 1 pound skinless boneless

chicken breasts, cut into small cubes, turn the heat off and let

it stand for about 5 minutes to look the chicken pieces.

Pour the almost-boiling hot soup over about 3 chunks of cheese,

some tortilla chips (broken) and some avocado in a soup bowl and enjoy. Correct the seasoning to your satisfaction. Add hot sauce

and a squeeze of lime juice to taste.