Easy Tortilla Soup

14.5 oz. chicken broth 
1/2 tsp. ground cumin
14.5 oz. beef broth 
2 Tbsp. vegetable oil
1 medium onion - chopped 
4 corn tortillas, cut in 1/8" strips
1 cup salsa 
4 oz. Monterey jack cheese

     In a large saucepan, combine chicken and beef broths, onion, salsa, and cumin over medium heat. Bring to a boil, cover and reduce heat to low; simmer 20 minutes.

     Meanwhile, in a medium sized skillet, heat oil over medium heat. Sauté tortilla strips for 2-3 minutes, or until lightly browned on each side; drain on paper towels.

     To serve, ladle soup into serving bowls and sprinkle with tortilla strips and cheese.  Serve immediately.  Serves 6.

To Learn What's Cooking in Real Estate
Call Charlie Dunn
Charlie Dunn
Berkshire Hathaway HomeServices California Properties
11306 183rd Street, Cerritos, CA 90703
Direct Line: 562-430-4007
Make Yours a "DunnDeal" 

BRE# 00952327