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Mexican Onion Soup

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“This sounds so wonderful, however, if I made a batch of this I'd be the only one in my house eating it. I'm placing it here for safe-keeping and hope that someone will prepare it and let me know just how good it is. I found this in Southern Living Magazine.”
READY IN:
1hr 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine onions, 1 cup chicken broth, minced garlic and next 3 ingredients in a Dutch oven over medium heat; cook, stirring occasionally, 25 to 30 minutes or until most of the liquid evaporates; increase heat to medium-high and cook, stirring often to loosen particles from bottom of pan, 15-20 minutes or until onions are caramel colored.
  2. Stir in beef broth, tomatoes and green chiles, chipotle pepper and remaining chicken broth; bring to a boil over high heat; reduce heat and cook, stirring often, 15-20 minutes.
  3. Ladle soup into 6 bowls; sprinkle evenly with cheese, Tortilla strips and chopped cilantro.
  4. Tortilla strips: cut 6 corn tortillas into 1 1/2-inch strips; coat with vegetable cooking spray; place on a baking sheet and bake at 400° for 5 minutes; stir and bake 5 more minutes or until crisp; sprinkle with salt.

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