Ingredients:

• 14.5 oz – Chicken broth
• 14.5 oz – Beef broth
• 1 – medium onion, chopped
• 1 cup – salsa
• 1/2 tsp – ground cumin
• 2 tbsp – vegetable oil
• 4 – Corn tortillas cut into strips
• 4 oz – Monterey jack cheese

Method:

1. In a large saucepan, combine the chicken, beef broths, onions, salsa and cumin.
2. Cook them on medium heat.
3. When it boils, reduce the heat, cover and simmer for 20 mins.
4. Meanwhile, in a medium skillet, heat the oil.
5. Sautee the tortilla strips until light brown on both sides. Drain them on paper towels.
6. When it is ready to be served, ladle the soup into serving bowls and sprinkle with the tortilla strips and cheese.
7. Serve immediately.

Recipe courtesy of Texmextogo