1 jalapeno pepper, seeded & chopped
1 large onion, chopped
1 tablespoon vegetable oil
1/2 teaspoon minced garlic
1 can tomato puree (14.5 oz.)
4 cups chicken broth
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
2 teaspoons Worcestershire sauce
10 corn tortillas
This soup is pretty hot & spicy. To make the soup less spicy, use less jalapeno and less cayenne pepper. In a food processor, puree the pepper and onion. Heat the oil in a 4 quart stock pot. Add the pepper and onion puree, and the minced garlic. Saute for 5 minutes. Add the tomato puree, chicken broth, ground cumin, pepper and Worcestershire sauce. Bring to a boil. Chop the tortillas into bite-sized pieces. Add to the soup. Turn heat to low and simmer, covered for 30 minutes until the corn tortillas have melted, stirring occasionally. Stir well and serve with a dollop of sour cream if desired.
When making this soup I usually will puree an extra amount of 1 jalapeno pepper and 1 onion. I put the extra portion in a ziplock bag to freeze for the next time I make the soup. You can add shredded chicken to the soup and sprinkle cheese, tomatoes, cilantro, guacamole, etc. on top to make it a hearty meal. If you want to cheat, you can substitute a can of red enchilada sauce instead of using the jalapeno, onion, oil, garlic, spices, and tomato puree. Just mix broth, enchilada sauce and tortillas.