| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Mexican | Soup, Mexican | 1 | Servings |
INGREDIENTS
| 3 | Garlic cloves — minced | |
| 16 | oz | Vegetable stock |
| 2 | sm | Yhellow onions — diced |
| 1 | tb | Chili powder |
| 2 | tb | Olive oil (opt) |
| 1/2 | tb | Cumin |
| 8 | oz | Canned whole green chilis |
| Salt & pepper | ||
| 2 | Fresh jalapeno chilis | |
| Corn tortillas |
INSTRUCTIONS
In a large soup pot, saute garlic and onions in the olive oil (or a little water) until translucent. Spread whole canned chilis out on a cutting board and cut into thin strips. Wearing rubber gloves, cut jalapeno chilis in half; remove and discard seedds. Dice jalapenos. Add peppers and all remaining ingredients except spices. Bring to a boil. Add spices and contine on low boil for 30 minutes. Reduce heat to simmer and simmer 30 minutes more. to serve, cut tortillas into thin strips, about 2x1/4". Ladle hot soup into bowls. garnish liberally with tortilla strips. May be sprinled with parmesan cheese, if desired. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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