Tortilla Soup the Goolsby Way
| 3 cloves garlic,chopped | 1 onion, chopped |
| 1 can (4oz) green chilis, chopped | 3 TBSP olive oil |
| 1 can (14.5 oz) stewed tomatoes, chopped | 1 can Rotel tomatoes, chopped |
| 6 cups (32oz.) chicken or turkey stock | 1 TBSP cumin |
| 1/2 TBSP salt | 1 TBSP Lemon Powder |
| 1/4 TSP Tobasco | 2 tsp Worcestershire Sauce |
| 6 corn tortillas cut into strips | 16 to 24 oz boned chicken or turkey (optional) |
| 1 TBSP fresh cilantro leaves, coarsely chopped | 1 TBSP chili powder |
| *Garnish: Monterrey Jack Cheese, Avocado, Sour Cream (necessity) and Tortilla Chips | |
In
Large Soup Pot: simmer garlic, onion, & green chilis in olive oil until
onions are tender, about 3 minutes. Add remaining ingredients, except
seasonings and tortilla strips. Bring to a boil. Add seasonings and simmer
for 1 hour 15 minutes before done add tortilla strips. Serve with garnishes
12 servings - 6 if your hungry. I like to fry corn tortillas and add them
when I eat.
recipe by Ryan Goolsby.