Note: This is a very forgiving soup, so the amounts of broths, tomato juice, water and shredded chicken can be adjusted to taste. For best results, taste as you go and adjust ingredients to suit your preference. If you make extra to freeze, don’t add the fresh tortillas and cheddar cheese until you defrost.
2 chicken breasts
4 cups water
˝ onion, chopped
2 carrots, chopped
˝ teaspoon dried Italian spice blend
˝ teaspoon dried thyme
˝ teaspoon dried basil
3 or 4 roasted green chiles
2 onions, chopped
4 cloves garlic, crushed and chopped
4 tablespoons oil
4 cups chicken broth (use the strained broth from chicken breasts)
4 cups beef broth
4 cups tomato juice
3 cups water
2 tablespoons steak sauce
1 tablespoon Worcestershire sauce
2 cups peeled, chopped tomatoes (or 1 14.5-ounce can)
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon black pepper
1 tablespoon Superior Touch Better-Than-Bouillon chicken base (sold in a jar)
Salt (if needed), to taste
6 corn tortillas cut into ˝-inch strips
˝ cup shredded cheddar cheese
Grated cheddar cheese
Fried corn tortilla strips
TO PREPARE CHICKEN:
Simmer chicken breasts in water with onions, carrots and spices for 20 minutes.
Strain and reserve broth. Once chicken has cooled, shred into bite-size pieces.
TO PREPARE SOUP:
Saute onions, chiles and garlic in oil until soft. Add tomatoes, beef and chicken broth, water, tomato juice, cumin, chili powder, salt, pepper, jarred chicken base, Worcestershire and steak sauce.
Bring to boil, lower heat and simmer, covered, for at least one hour.
Add tortillas, shredded chicken and cheese. Simmer 10 additional minutes.
Serve in bowls with toppings of choice.
Recipe courtesy of Susan Lander