Tortilla Soup

saute in a lg stock pot:

1 lg onion chopped

2 cloves garlic

2 Tbsp. oil

add:

15 oz can crushed tomato

4 c. chicken broth

1/2 c. hot sauce (optional)

1/2 med bell pepper chopped

1 Tbsp. jalapeno chopped

1 tsp. worcestershire sauce

1 tsp. sugar

1/2 tsp. salt

1 tsp. salt

1 tsp. chili powder

1/4 tsp. black pepper

can of black beans or pinto beans

let simmer for 20 minutes then blend with a submerged blender

then add:

1/4 c. flour mixed with

1/2 c. water

let simmer 5 minutes

add:

chicken cubed (optional)

1/4 c. low fat sour cream

8 oz shredded cheddar

1 c. heavy cream

Notes: I only put a dash of tabasco and used only a fourth of the jalapeno called for to make it less spicy for those of you who don't like it spicy. If you want it more spicy just add some. I also omitted the chicken but added beans which the recipe doesn't call for.

The soup is suppose to be thin, but you can add crumbled tortilla chips for some more texture.

Each sack has 6 ladles of soup in it. Please let me know if this was not enough. Serve with salad. Hope you like it, it's one of our favorites.