Does anyone have On the Border's Chicken Tortilla Soup recipe??

CHICKEN TORTILLA SOUP





6 corn tortillas, cut into 1/2'; strips


1 sm. onion, chopped


1 clove garlic, crushed


2 tbsp. vegetable oil


1 (4 oz.) can chopped green chiles, undrained


2 cans chicken broth


1 can beef broth


2 cans cream of chicken soup, undiluted


3 (6 3/4 oz.) cans chunk style chicken or 1-1 1/2 lb. cooked cubed chicken


1 c. water


2 tsp. Worcestershire sauce


1 tsp. ground cumin less or more to taste


1 tsp. chili powder less or more to taste


12 oz. Velveeta cheese





Saute onion and garlic in hot oil in a Dutch oven or large saucepan. Add remaining ingredients except cheese and tortilla strips; bring to a boil. Cover, reduce heat and simmer 15-20 minutes. Add cheese and tortilla strips; simmer uncovered until cheese melts.Does anyone have On the Border's Chicken Tortilla Soup recipe??
Chicken Tortilla Soup





INGREDIENTS:





4 cups chicken stock


juice of 1 lime, or about 1 1/2 tablespoons


1 can (14.5 ounces) diced tomatoes with juice


1/2 Jalapeno pepper, finely chopped, optional


1 can mild green chiles, undrained (4 ounces)


2 tablespoons cup cilantro, chopped


2 green onions, chopped


1 medium carrot, diced


3/4 cup corn kernels


1 cup cooked chopped chicken


1/2 cup shredded Monterey Jack cheese or Mexican blend


1/2 tsp. ground black pepper


Salt to taste


vegetable oil


3 corn tortillas cut in strips about 1/2-inch wide or purchased corn tortilla chips





PREPARATION:


Simmer chicken stock with tomatoes, lime juice, jalapeno, green chiles, cilantro, green onion, carrots, and corn for 45 minutes; add chicken about 5 minutes before done.


Heat about 1 inch of vegetable in a deep saucepan to approximately 360掳 or use a deep fryer.


Cook tortilla strips in batches until crispy - just a few seconds for each batch. Top each bowl of soup with tortilla strips and shredded cheese, or serve on the side.


Serves 4.Does anyone have On the Border's Chicken Tortilla Soup recipe??
There's no actual recipes for the ';On the Border's'; recipe. But here's some other restaurant's recipes:





http://www.google.com/search?hl=en%26amp;rlz=1鈥?/a>
CHICKEN ';TORTILLA SOUP





1/2 cup ';ON THE BORDER'; salsa


2 large ripe olives, mashed with 3 T. ';ON THE BORDER'; salsa


3 (14.5 oz.) cans chicken broth


3 boneless, skinless chicken breasts about 1 lb.


4 T. uncooked rice


1/2 cups chopped onion


1/2 cup finely chopped cilantro


1/2 cup shredded monterrey jack cheese


avocado, cubed





Heat chicken broth to boil in a 4 qt. saucepan. Add chicken, reduce heat, and cook until opaque. Remove meat and cut into bite size pieces. Add salsa and rice to broth; cook about 15 minutes, or until the rice is tender. Add chopped chicken,


1/2 of chopped onion, simmer 5 minutes.


Just before serving add remaining onion and cilantro.





To serve break tortilla chips into each bowl. Ladel soup over chips. Top with cheese and 1 T. of avacado.





Serve immediately with additional salsa and chips.





Serves 4