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Ingredients
2 Cups chicken broth
2 Cups beef broth
1/2 Teaspoon oregano leaves
Hot sauce to taste
1 Small onion, sliced
4 Small zucchini, sliced
2 Medium carrots, cut into strips
2 Medium tomatoes, chopped
1 (14 1/2 oz) Can garbanzo beans
4 Flour tortillas, cut into wedges
Oil for frying
1 Cup cubed Jack cheese
Instructions
In a medium saucepan, combine the chicken and beef broth, bring to a boil. Add oregano, onion, zucchini, carrot and tomatoes, cover & simmer until vegetables are crisp tender, about 10 to 15 minutes. Season if needed.
During this time, fry the tortillas in a little hot oil in a pan until crisp, drain. Place tortilla wedges in 4 soup bowls. Add Jack cheese, and ladle soup over all.