2 T olive oil
1 medium onion, chopped
3 jalapenos, seeded and chopped
4 large garlic cloves, chopped
1 (4 oz) can Hatch green chilies, chopped
2 (14 oz) cans diced tomatoes
1 T chili powder
2 t cumin
½ t sugar
1 T Worcestershire Sauce
2 cups beef broth
2 cups chicken broth
1 (14 oz) can tomato soup, condensed
2 cups chicken, cooked and diced
1/4 cup cilantro, chopped, divided use
8 whole wheat flour tortillas cut into ½ inch strips like short noodles
8 oz co-jack cheese, divided use
chopped cilantro, avocado, jalapenos or serranos
Over medium heat, sauté the onion, jalapenos, and garlic for about 6-8 minutes in a very large soup pot.
Add the chilies, tomatoes, chili powder, cumin, and sugar. Stir to blend and bring to a simmer.
Add the Worcestershire, beef and chicken broth, and can of tomato soup. Bring to a simmer, cover and simmer gently for about an hour.
Add the chicken and simmer another 30 minutes.
About 5-8 minutes before serving, add half the cilantro, half the cheese, and all the tortillas strips.
Simmer until the tortillas become well cooked.
Serve the remaining cilantro and cheese as garnish. Include more chopped jalapenos if you really like spicy soup! Add a handful of diced avocados for beauty and even greater deliciousness!