Tortilla Soup

This recipe was requested by my younger sister from my mom - but I'm pretty sure my mom got it from an official recipe. How do I know? Because, there are measurements. :)

• 1 med onion coarsely chopped
• one 4 oz can of chopped green chiles
• 2 crushed garlic cloves (for me, mincing and crushing is the same thing - and mincers are AWESOME)
• 2 Tbs olive or canola oil
• 1 large can peeled and chopped tomatoes (I think it's 28 oz - or just use 1 cup of whatever size can you buy)
  
• 1 10oz can beef stock
• 1 10oz can chicken stock
• 1.5 cups water
• 1 tsp ground cumin
• t tsp chile pepper
• 1/2 tsp salt
• dash pepper
• 2 tsp Worcestershire sauce
• corn tortillas
• avocado
• grated monterrey jack cheese
  

Saute the onion, green chiles, and garlic in the oil.
In a large soup pot, combine all the ingredients from the tomatoes to the Worcestershire sauce.
Add the sauteed vegetables to the soup pot and bring to a boil.
Reduce heat, cover and simmer for one hour.
Cut the corn tortillas into 1/2" strips.
Fry strips in oil until crisp.
Drain on paper towel
Slice the avocado

Put the fried tortilla strips, avocado slices and cheese in a bowl. Ladle soup over and enjoy!

• If you want this dish to be veggie friendly, just use veggie broth instead of the two meat broths
• Other things you can add to this dish to make it delicious include:
  

-carrots
-corn
-chicken
-celery

• Be careful with how much of each spice you put in this soup. It can get very spicy very quickly.