Tortilla Soup (Melodie)

1 small onion, chopped                      

1 fresh jalapeno pepper; seeded and chopped

2 cloves garlic, minced                       

1- 4 oz. can chopped green chiles

2 TBS. vegetable oil                            

2- 14 oz. cans whole tomatoes

1 TBS. fresh chopped cilantro             

1 tsp. each cumin and chili powder

1/2 tsp. sugar                                              

1 tsp. Worcestershire sauce

1-14 oz. can beef broth                      

1-14 oz. can chicken broth

1-10 oz. can tomato soup                   

2 cups cooked, diced chicken (optional)

8 flour or corn tortillas

1 1/2 cups shredded cheddar cheese

Sauté onion, jalapeno peppers, garlic and green chiles in vegetable oil until tender.  In blender, combine undrained tomatoes, spices, onion mixture, and blend until nearly smooth.  Pour into pan, add canned soup and broths.  Bring to a boil; cover, reduce heat.  Simmer one hour.  (At this point, the soup base without the chicken and cheese can be frozen for later use).  Add chicken, simmer 10 minutes.  Serve hot.  To prepare tortilla strips, cut tortillas into 1/2” strips and fried in hot oil until crisp and golden brown.   Put cheese and tortilla strips in bottom of bowl, then pour soup over.  Enjoy!!!