Make Texas Tortilla Soup Recipe
The ingredient list is long, but don’t let that discourage you! This tasty soup can be thrown together in just a few moments and you’ll only dirty one pan!

2 tablespoons corn oil
1 small onion, diced
1 (4 1/2 ounce) can chopped green chilies
2 teaspoons minced garlic
1 (14 1/2 ounce) can diced tomatoes
2 (14 1/2 ounce) cans fat-free, reduced-sodium chicken broth
1 1/2 cups water
1 cup tomato juice
1 teaspoon lemon juice
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon pepper
2 teaspoons worcestershire sauce
3 6-inch corn tortillas, cut into 1/2-inch strips
3/4 cup + 2 tablespoons reduced-fat shredded cheddar cheese

Heat oil in a large pot. Add onion, chilies, and garlic then cook over medium heat for 5 minutes, or until onion is soft; stir frequently. Add tomatoes, broth, water, tomato juice, lemon juice, cumin, chili powder, pepper, and worcestershire sauce to onion mixture. Place over high heat and bring to a boil. Reduce heat to medium and simmer, covered, for 45 minutes. Add tortilla strips and simmer uncovered 10 minutes longer. Top each bowl of soup with 2 tablespoons shredded cheese.
Makes 7 (1 cup) servings.
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Source: Jeannie & Joe Vaillancourt