This is without a doubt the best tortilla soup that you will ever taste. Wars have been fought over this recipe. Phone calls to friends of ex-lovers have been made not to talk to the ex-lover, but to get this recipe. Now I have decided to share this recipe with you.
This soup is very hearty and we often eat it as the main course.
In stock pot combine and saute garlic, onion, green chilies with peanut oil. Saute until onions are translucent (about 3-5 minutes). Add the tomatoes, tomato juice, water, beef bullion, chicken bullion, Worcestershire sauce, steak sauce, cumin, chili power, black pepper and red pepper. Simmer for 50 minutes
In a separate pot cook rice, follow directions on package
Cut up chicken breast into long strips about 2-3 inches long by 1/4-1/2 inch thick. Fry in fry pan and set aside. After the soup has simmered for 50 minutes add the chicken to the soup pot and and simmer for 10 additional minutes.
Serve with rice on bottom of bowl. Ladle soup on top of rice. Garnish with Avocado, cheese, broken tortillas cut up into strips and finally add cilantro to taste.