Tortilla soup with cheese

6 Servings

Ingredients

Quantity Ingredient
2 tablespoons Vegetable oil
1 Medium onions; sliced
2 Cl Garlic; peeled
½ can Tomatoes (15-oz can)
1½ quart Chicken stock
Salt
6 Corn tortillas; stale
⅓ cup Vegetable oil
2 Chile ancho, dried; seeded a
8 ounces Muenster or monterey jack; c
1 Lime; cut into 4-6 wedges

Directions

Recipe by: Rick and Deann Bayless - Authentic Mexican Regional Preparation Time: 1:00 1. The broth flavoring. In a medium-size skillet, heat 1 tablespoon

of vegetable oil over medium heat. Add the onion and whole garlic cloves, and fry until both are a deep golden-brown, 12 to 15 minutes. Scoop into a blender, add the tomatoes and blend until smooth. 2. The broth. Stir the broth into the tomato mixture, partially

cover and simmer for ½ hour over medium heat. Season with salt.

3. The garnishing ingredients. If the tortillas are fresh or moist, let them dry out for a few minutes in a single layer. Slice them in half, then slice the halves crosswise into ¼ inch strips.

Heat ⅓ cup vegetable oil in a medium-small skillet over medium-high. When hot, add the tortilla strips and fry, turning frequently, until they are crisp. Drain on paper towels. Cut the chiles into 1-inch squares and fry in the hot oil very briefly, about 3 or 4 seconds; immediately remove and drain, then place in a small serving bowl. 4. Assembling the soup. Just before serving, divide the cheese

among 4 to 6 bowls, and top with the fried tortilla strips.

Ladle on the hot soup and serve right away. Pass the toasted chile separately, along with the lime.

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