mexican tortilla soup
- Categories
- Soup
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 4 | Tortillas de maiz (corn tortillas); cut in slices |
| 1 cup | Tomato sauce |
| 1 medium | Onion; chopeed (up to) |
| 5 cups | Chicken broth |
| 1 teaspoon | Dried chicken broth |
| Salt and pepper | |
| Vegetable oil | |
| Cream | |
| Cheese | |
| Avocado | |
| 2 | Chile Pasilla dried; fried |
FOR GARNISH
OPTIONAL
Date: Fri, 16 Feb 1996 21:18:48 -0600 From: pwriedt@... (Patricia Wriedt) In vegetable oil fry the tortilla slices, when done keep in a paper towel.
In a little amount of vegetable oil fry the onion and when it's transparent add the tomato sauce, cook and add the broth, salt and pepper and seasoning chicken broth. When serve add the tortilla, the chile pasilla dry previously fried and cut in little pieces, one tablespoon of cream, the cheese and a little slice of avocado, MC-RECIPE@...
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