Yield: 6 Servings
|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|
|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