1 med. onion, chopped
2 cloves garlic, chopped
2 tbsp. vegetable oil or olive oil
2 cans beef bouillon or 3 c. water and 3 beef bouillon cubes
2 cans chicken broth or homemade meat stock
1/2 c. tomato juice or tomato sauce
1 tsp. ground cumin
1 tsp. chili powder
1 jalapeno, chopped
1 tsp. salt
3/4 tsp. Worcestershire sauce
1 c. cooked chicken, diced
1 lg. tomato, peeled and diced
Tortilla strips, fried crisp
Avocado slices
Monterey Jack cheese, grated

Saute' onion and garlic in oil. Add beef and chicken broth, tomato sauce, cumin, chili powder, jalapeno, salt, and Worcestershire. Bring to boil, cover and simmer one hour. Add chicken and tomato. Cook 5 minutes. Cut tortilla in narrow strips, fry crisp. Place a few in bowls. Fill with hot soup. Garnish with more tortilla strips, avocado slices and cheese.