CHICKEN TORTILLA SOUP
6 corn tortillas, cut into 1/2" strips
1 sm. onion, chopped
1 clove garlic, crushed
2 tbsp. vegetable oil
1 (4oz.) can chopped green chiles, undrained
2 cans chicken broth
1 can beef broth
2 cans cream of chicken soup, undiluted
3 (6 3/4 oz) cans of chunk style chicken or 1- 1/2 lb cooked cubed chicken
1 c. water
2 tsp. Worcestershire sauce
1 tsp.ground cumin less or more to taste
1 tsp. chili powder less or more to taste
12 oz. Velveeta cheese
Saute onion and garlic in hot oil in a Dutch oven or large saucepan.
Add remaining ingrediants except cheese and tortilla strips; bring to a boil. Cover, reduce heat and simmer 15-20 minutes.
Add cheese and tortilla strips; simmer uncovered until cheese melts.
"For the Soul" jdd
Summer's past and we've had a blast,
but unless we somehow capture the memories
they'll never seem to last.
Sharing more than a moment what is that cost?
Remembering smiling faces before the light fades,
and they're tomorrow's loss.
Take that hour, or maybe two,
investing it with another, their future's cast by me and you.
Giving learned wisdom of our trial-some past, again I say:
Unless we capture the memories they'll never seem to last.
A hug, a kiss, a word or a few, that price we've had paid.
Others have shown us the way too,
And the only part left is the "to do".