Tortilla Soup

Kristen Beckstead

1 medium onion chopped

2 tsp minced garlic

2 TB vegetable oil

28 oz. can whole tomatoes

1 can condensed beef broth

1 can chicken broth

1 can tomato soup

1 cup hot water

1 can kidney beans and/or black beans

1 cup each corn and small zucchini diced

½ cup picante sauce

2 tsp worcestershire sauce

1 tsp cumin

1 tsp chili powder

Cook onion and garlic in oil. Add all remaining ingredients. Simmer uncovered for 1 hour. To serve, place tortilla chips in each individual bowl, add soup and top with grated cheddar cheese.