| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Aztec |
Appetizers, Soups |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
BUTTER |
| 1 |
|
ONION |
| 28 |
oz |
CANNED TOMATOES |
| 1 |
ts |
GARLIC |
| 32 |
oz |
CHICKEN BROTH |
| 2 |
ts |
CILANTRO |
| 12 |
|
FRIED TORTILLA CHIPS |
| 4 |
|
CHILI PEPPERS (OPTIONAL) |
| 4 |
tb |
SOUR CREAM |
| 1/2 |
c |
SHREDDED MONTEREY JACK |
| 1 |
c |
AVOCADO |
INSTRUCTIONS
HEAT BUTTER IN 3-QUART SAUCEPAN. SAUTE ONION,
TOMATOES, ONION AND GARLIC. ADD CHICKEN BROTH AND
CILANTRO, SIMMER FOR 15 MINUTES. DIVIDE CHILI PEPPERS,
TORTILLAS AND AVOCADO BETWEEN BOWLS. FILL WITH SOUP
LET STAND FOR A MINUTE, TOP WITH SOUR CREAM AND SERVE.
Posted to MM-Recipes Digest V3 #220
Date: Wed, 14 Aug 1996 13:05:39 -0700
From: Tonya <imbri@oz.net>
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