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

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