1 medium onion, chopped
2 cloves of garlic, minced
1-2 T oil for sauteing
2 lbs chicken, baked or boiled, chopped or shredded
14 oz can diced tomatoes
5 oz can RO*TEL tomatoes
1-14.5oz can beef broth
1-14.5oz can chicken broth
1-10oz can tomato soup
1 1/2 cans of water (use a soup can)
1 t. ground cumin
1 t. chili powder
1 t. salt
1/2 t. lemon pepper seasoning
2 t. Worcestershire sauce
1/2 t Tabasco sauce
Saute onion and garlic in oil, adding more oil if needed. Add remaining ingredients and simmer 30-35 minutes. Cool. Freeze.
Label: Thaw. Reheat in stock pot until heated through. Ladle soup into bowls and top with corn chips and cheese. Optional: you may also top with sour cream, avocado, diced tomatoes or cilantro.
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