Sopa de lima (lime and tortilla soup)
6 Servings
Ingredients
| Quantity | 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 |
Directions
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