Pappasito's tortilla soup

1 servings

Ingredients

Quantity Ingredient
7 cups Chicken stock or broth
1 cup White onions; diced
1 cup Carrots; sliced
1 tablespoon Minced fresh jalapenos
1 cup Zucchini; sliced
1 cup Yellow squash; sliced
1 tablespoon Salt
1 cup Roma tomatoes; diced
6 Baby-corn cobs; precooked or 2 cups kernel corn
6 cups Crispy corn tortilla chips
6 ounces Monterey Jack cheese; shredded

Directions

Just thought I'd share a couple of recipes for Tortilla Soup that I got out of the Food & Wine section of the San Antonio paper (my two favorite things: food AND wine!). I'm probably going to make a batch this weekend.

The second recipe looks better to me.

Place the broth in a pot over medium heat. Add onions and carrots and simmer until carrots are tender. Add jalapenos, zucchini, and yellow squash to broth and simmer 10 minutes more. Add salt. Tast and make sure all veggies are tender. Add tomatoes just before serving. Garnish with corn, tortilla chips, and cheese.

Posted to bbq-digest by Chris Hudson <CHudson@...> on Jan 22, 1999, converted by MM_Buster v2.0l.

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