Tomato, lime and tortilla soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Onions, chopped |
| 4 | Garlic cloves, chopped | |
| 3 | tablespoons | Vegetable oil |
| 2 | Jalapeno chiles, minced | |
| 1 | teaspoon | Cumin |
| ½ | teaspoon | Oregano |
| 3½ | cup | Tomatoes, chopped |
| 3 | cups | Stock |
| ⅓ | cup | Lime juice |
| Salt, to taste | ||
| Tortilla chips, crumbled | ||
| Cilantro, chopped | ||
Directions
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" Posted to MM-Recipes Digest V3 #217 Date: Mon, 12 Aug 1996 03:07:14 -0400 From: "Vernon E Phipps Jr." <cook4u@...>