Sopa de lima (lime and tortilla soup)

Yield: 6 Servings

Measure Ingredient
1 cup Onions; chopped
4 larges Garlic cloves; minced
3 tablespoons Vegetable oil
2 Serrano peppers; chopped
1 teaspoon Ground cumin
½ teaspoon Dried oregano; crumbled
3½ cup Fresh tomatoes; chopped
3 cups Chicken broth; or stock
⅓ cup Lime juice; fresh
Salt; to taste
6 Corn tortillas
2 tablespoons Vegetable oil
1 cup Monterey jack cheese; shredded
½ cup Fresh cilantro; chopped

In a medium soup pot, saute' the onions & garlic in 3 tablespoons of oil until onions are translucent. Add the peppers, cumin, & oregano & saute' for a few more minutes. Add tomatoes & sprinkle with a dash of salt. Cover the pot & cook gently until the tomatoes are softened. Add broth & simmer, covered, for about 15 minutes. Add the lime juice & salt to taste.

Meanwhile, slice tortillas into thin strips& saute in oil in a hot skillet quickly, then drain on paper towels. To serve arrange tortilla strips in bowls, cover with soup & top with scattering of cheese & cilantro.

NOTES : Nutritional Analysis per serving: 280 calories, 19 grams fat, 21 grams carbohydrates, 9 grams protein, 17 milligrams cholesterol, 176milligrams sodium, 62 percent of calories from fat.

Recipe by: Sundays at Moosewood Restaurant, Fireside Books, 1990 Posted to recipelu-digest Volume 01 Number 588 by "Christopher E. Eaves" <cea260@...> on Jan 23, 1998

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