Nika’s Tortilla Soup



2 TBS. extra virgin olive oil
1 Medium onion, chopped
1-4 oz. can chopped green chilies
2 TBS. chopped garlic
1-10.5 oz. can of diced tomatoes
1-10.5 oz. can all natural beef broth
1-10.5 oz. can all natural chicken broth
1-½ cups of water
1 ½ cups spicy bloody Mary mix
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. salt
½ tsp. pepper
8 tsp. Worcestershire sauce
4 tsp. Heinz 57 sauce
8 corn tortillas, torn into strips
1 cup grated cheddar cheese
1 cup fried bacon, crumbled
1 avocado, diced
1 cup grated Monterrey Jack cheese


In a large pot over medium heat, sauté onion, chilies, and garlic in oil. Stir frequently. Cook for 5 minutes, and then add Worcestershire and Heinz 57 sauce. Sir to incorporate. Lower heat and simmer for 20 minutes, stirring frequently. 30 minutes before serving and while the soup is continuing to cook, add torn tortilla strips and cheddar cheese. Top each bowl of soup with some crumbled bacon, diced avocado, Monterrey jack cheese, and Pico de Gallo. YUM!
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