A Soup from Mexico

I've said it before that a great place to go for wonderful recipes are the many ag organization's websites. You can find so many recipes that will suit anyone's tastebuds.

You can find many of these sites by going to my sidebar and scrolling to "In My Cupboard." I have listed there many of the ag websites that I frequently visit for recipe ideas.

Here is one of my favorites from the Missouri Beef Industry Council's site for a Mexican soup.

Tortilla Soup
from the Missouri Beef Industry Council recipe index

2 lbs. sirloin, cut into 1/4-inch cubes
1 onion, diced
2 fresh jalapeno peppers, chopped
Tbsp. vegetable oil
1 can beef broth
1 can chicken broth
1 can (16 ounces) stewed tomatoes
1 can Rotel tomatoes and green chilies
1 can tomato soup
1 Tbsp. chili powder
1 tsp. cumin cilantro, to taste
6 corn tortillas vegetable oil for frying
8 ounces Monterey Jack cheese, shredded

Saute onion, jalapeno and beef in vegetable oil until beef is no longer pink and onion is limp.

Transfer to a large pot and add beef broth, chicken broth, stewed tomatoes, tomatoes and chilies, tomato soup, chili powder, cumin and cilantro.

Bring to a boil. Reduce heat and simmer for one hour.

Slice tortillas into thin strips. Heat 1" vegetable oil in pan until hot. Fry tortilla strips until crisp. Drain well and sprinkle with salt and chili powder. Ladle soup into bowls. Top with cheese and tortilla strips.