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“When ever I frequent restaurants with a Tex-Mex flair, I love to order this soup. This recipe is a compilation of many recipes that I reviewed. My goal was taste with time savings.”
READY IN:
1hr 35mins
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large sauce pot, saute onion, garlic and green chilles in olive oil. Stir in tomatoes, worcestershire sauce, chicken and beef broths. Mix in the spices. Bring to a boil, then simmer for 1 hour. Add rice.
  2. Cut Tortillas into quarters and then cut them into 1/2 inch strips. Fry the tortilla strips in oil until crisp. Let drain.
  3. When ready to serve, place some of the fried tortilla strips into bottom of each serving bowl. Laddle in soup. Add cubed Avacado. Spinkle with cheese. Serve and Enjoy.

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