| 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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