Tortilla soup #4

Yield: 4 Servings

Measure Ingredient
1 small Onion; chopped
2 Cloves garlic; mashed
1 can (4-oz) green chiles; chopped
2 tablespoons Oil
1 can (8-oz) stewed tomatoes
2 cups Chicken broth
1 cup Beef bouillon
1 teaspoon Cumin
1 teaspoon Chili powder
1 teaspoon Salt
¼ teaspoon Pepper
2 teaspoons Worcestershire sauce
1 cup Monterey Jack; or Cheddar cheese; grated
4 Corn tortillas
Oil

Date: Sun, 18 Feb 1996 18:26:21 -0500 From: gourmet@... (Cindy)

Recipe By: The Best of the Best of Texas, p. 103. Orig in Taste & Tale Using a medium saucepan, saute onion, garlic, and green chiles in oil until soft. Add tomatoes, chicken broth, and beef bouillon. Mix in spices and simmer for 1 hour. Cut tortillas into quarters, then into ½ inch strips.

Fry strips in hot oil until crisp and drain. Add fried tortilla strips to soup and simmer 10 minutes. Ladle into bowls and top with shredded cheese.

MC-RECIPE@...

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