| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Mexican |
Appetizers, Main dish, Chicken, Mexican |
6 |
Servings |
INGREDIENTS
| 4 |
c |
Rich beef broth |
| 10 |
|
Cloves garlic; peeled |
| 4 |
lg |
Tomatoes; chopped |
| 3 |
md |
Onions; quartered |
| 1/2 |
ts |
Mixed dried herbs (Italian seasoning) |
| 1 |
ts |
Sugar |
| 1/4 |
ts |
Ground cumin |
| 1 |
md |
Onion; cut into ring |
| 1 |
|
Long mild green chili; cut into thin rings |
| 1 |
|
Red bell pepper; seeded and cut into |
| 1 |
|
Thin rings |
| 1 |
c |
Shredded sharp Cheddar |
| 1 |
c |
Shredded mozzarella |
| 1 |
c |
Mild or hot chunky salsa |
| 1 |
ts |
Minced fresh cilantro for garnish |
INSTRUCTIONS
Put the first 7 ingredients into a pot and bring to a gentle boil. Reduce
the heat to a simmer and continue cooking for 30 minutes. Puree in a
blender and return to the pot. Add the onion, chili, and bell pepper to the
soup and simmer for about 15 minutes, or until the vegetables are tender.
Toss the two cheeses together. Ladle the soup into a heated serving dish.
Add the cheeses and salsa and stir gently. Sprinkle with the cilantro and
serve immediately. Edited for MC by Brenda Adams <adamsfmle@aol.com>
NOTES : Source: Some Like It Hotter, The Official Cookbook of the
Galvanized Gullet by Garaldine Duncann Recipe comes from Zacatecas, Mexico.
Serves 6. Posted to mc-recipe 8/6/96
Posted to MC-Recipe Digest V1 #913 by The Meades <kmeade@idsonline.com> on
Nov 17, 1997
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