tortilla soup #4
- Categories
- Soup
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 1 small | Onion; chopped |
| 2 | Cloves garlic; mashed |
| 1 can | (4-oz) green chiles; chopped |
| 2 tablespoons | Oil |
| 1 can | (8-oz) stewed tomatoes |
| 2 cups | Chicken broth |
| 1 cup | Beef bouillon |
| 1 teaspoon | Cumin |
| 1 teaspoon | Chili powder |
| 1 teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 2 teaspoons | Worcestershire sauce |
| 1 cup | Monterey Jack; or Cheddar cheese; grated |
| 4 | Corn tortillas |
| Oil |
Date: Sun, 18 Feb 1996 18:26:21 -0500 From: gourmet@... (Cindy)
Recipe By: The Best of the Best of Texas, p. 103. Orig in Taste & Tale Using a medium saucepan, saute onion, garlic, and green chiles in oil until soft. Add tomatoes, chicken broth, and beef bouillon. Mix in spices and simmer for 1 hour. Cut tortillas into quarters, then into ½ inch strips.
Fry strips in hot oil until crisp and drain. Add fried tortilla strips to soup and simmer 10 minutes. Ladle into bowls and top with shredded cheese.
MC-RECIPE@...
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