Ob's tortilla soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Garlic cloves -- minced | |
| 16 | ounces | Vegetable stock |
| 2 | smalls | Yhellow onions -- diced |
| 1 | tablespoon | Chili powder |
| 2 | tablespoons | Olive oil (opt) |
| ½ | tablespoon | Cumin |
| 8 | ounces | Canned whole green chilis |
| Salt & pepper | ||
| 2 | Fresh jalapeno chilis | |
| Corn tortillas | ||
Directions
In a large soup pot, saute garlic and onions in the olive oil (or a little water) until translucent. Spread whole canned chilis out on a cutting board and cut into thin strips. Wearing rubber gloves, cut jalapeno chilis in half; remove and discard seedds. Dice jalapenos. Add peppers and all remaining ingredients except spices. Bring to a boil. Add spices and contine on low boil for 30 minutes. Reduce heat to simmer and simmer 30 minutes more. to serve, cut tortillas into thin strips, about 2x1/4".
Ladle hot soup into bowls. garnish liberally with tortilla strips. May be sprinled with parmesan cheese, if desired.
Recipe By :
File