Tortilla Soup From El Paso
| Yield: | 6 Servings |
| Categories: |
| 1 | sm | Onion, chopped |
| 4 | oz | Green chiles, chopped, drained |
| 2 | Cloves garlic, crushed | |
| 2 | tb | Vegetable oil |
| 1 | c | Tomatoes, peeled and chopped |
| 10 1/2 | oz | Condensed beef bouillon |
| 10 1/2 | oz | Condensed chicken broth |
| 1 1/2 | c | Water |
| 1 1/2 | c | Tomato juice |
| 1 | ts | Ground cumin |
| 1 | ts | Chile powder |
| 1 | ts | Salt |
| 1/8 | ts | Pepper |
| 2 | ts | Worcestershire sauce |
| 1 | tb | Steak sauce |
| 3 | Corn tortillas, cut in l/2-inch strips | |
| 1/4 | c | Cheddar cheese, shredded |
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