Tortilla soup #4

Yield: 4 Servings

Measure Ingredient
1 small Onion; chopped
2 \N 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 \N Corn tortillas
\N \N 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.



From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .

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