Tortilla soup iii
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Onion |
| 2 | Clove Garlic | |
| 4 | ounces | Chiles, Green |
| 2 | tablespoons | Oil |
| 8 | ounces | Tomatoes, Stewed |
| 2 | cups | Chicken Broth |
| 1 | cup | Beef Bouillon |
| 1 | teaspoon | Cumin |
| 1 | teaspoon | Chili Powder |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2 | teaspoons | Worcestershire Sauice |
| 1 | cup | Cheese, Monterrey Jack |
| 4 | Corn Tortillas | |
| Oil | ||
Directions
Notes: Onion should be chopped, garlic mashed. Chiles are canned, chopped. Cheddar may be substituted for Monterrey Jack. Cheese should be grated.
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.
Variation: if you are using ovenproof bowls for soup, place bowls under broiler for 4-5 minutes to metl cheese.
From: The Best of the Best of Texas, p. 103. Originally in Taste & Tales from Texas...With Love
Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E From: Danial Mannen Date: 05-07-95 (160) Fido: Recipes