Yield: 4 servings
Measure | Ingredient |
---|---|
1 cup | Onions, chopped |
4 eaches | Garlic cloves, chopped |
3 tablespoons | Vegetable oil |
2 eaches | Jalapeno chiles, minced |
1 teaspoon | Cumin |
½ teaspoon | Oregano |
3½ cup | Tomatoes, chopped |
3 cups | Stock |
⅓ cup | Lime juice |
\N \N | Salt, to taste |
\N \N | Tortilla chips, crumbled |
\N \N | Cilantro, chopped |
In a soup pot, saute onions & garlic in oil until softened. Add the chiles, cumin & oregano & saute a few more minutes. Add tomatoes & sprinkle with a little salt. Cover the pot & cook gently until the tomatoes begin to release their juices. Stir occasionally. Add stock & simmer, covered, for 15 minutes. Add lime juice & check the seasoning.
Serve topped with crumbled tortilla chips (I find that these are not necessary) & garnish with cilantro.
"Sundays at Moosewood Restaurant" Submitted By MARK SATTERLY On 07-28-95