Chicken Tortilla Soup

1 medium onion, chopped
1 cloves garlic, minced
1-2 Tbsp. oil for sauteing
2 pounds chicken, baked or boiled, chopped or shredded
14 oz. can diced tomatoes
1 can Rotel
1 can beef broth
1 can chicken broth
1 can tomato soup
1 1/2 cans of water
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. salt
1/2 tsp. lemon-pepper seasoning
2 tsp. Worcestershire sauce
1/2 tsp. Tabasco sauce

Saute onion and garlic in oil, adding more oil if needed. Add remaining ingredients and simmer 30-35 minutes. Cool. Freeze in freezer bags.

Serve with tortilla chips, grated cheese and sour cream.

**This one was FANTASTIC! As usual, I left out the onion (used a few onion flakes instead because I can usually sneak those past Joy). I used minced garlic as well. I also used Progresso Tomato Basil soup because I had a coupon. I used mild Rotel and left out the Tabasco because we are wimpy when it comes to spicy food. I cooked the whole thing in the crockpot all day and we ate every last bite. Very good on those snowy and icy days we had last week!