| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
servings |
INGREDIENTS
| 7 |
c |
Chicken stock or broth |
| 1 |
c |
White onions; diced |
| 1 |
c |
Carrots; sliced |
| 1 |
tb |
Minced fresh jalapenos |
| 1 |
c |
Zucchini; sliced |
| 1 |
c |
Yellow squash; sliced |
| 1 |
tb |
Salt |
| 1 |
c |
Roma tomatoes; diced |
| 6 |
|
Baby-corn cobs; precooked or 2 cups kernel corn |
| 6 |
c |
Crispy corn tortilla chips |
| 6 |
oz |
Monterey Jack cheese; shredded |
INSTRUCTIONS
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@karta.com> on Jan 22, 1999,
converted by MM_Buster v2.0l.
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