1 Cup Chopped Freeze Dried Onion*
2 Teaspoon Minced Garlic
1 Tablespoon Olive Oil
1 (4 oz) Can Green Chilies
1 (14.5 oz) Can Diced Tomatoes
4 Cup Chicken Broth
1 (8 oz) Can Tomato Sauce
1 (8 oz) Can Water
1 Tablespoon Chili Powder
1 Tablespoon Cumin
1 Tablespoon Worchestershire Sauce
2 Cup Dried Freeze Dried Chicken*
Freeze Dried Shredded Monterey Jack Cheese*
Package of Corn Tortillas
*Reconstitute before using.
Follow directions on #10 can to reconstitute.
1. Slice the tortillas into thin slices and place on a sprayed baking sheet.
2. Bake at 250¬∞F for 30 minutes or until crispy. Add the oil to a soup pot. Saute onions and garlic oil for about 4-5 minutes.
3. Add remaining ingredients except for cheese and tortillas.
4. Simmer for 30 minutes.
5. Serve soup with cheese and tortillas on top.