| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
|
6 |
Servings |
INGREDIENTS
| 1 |
c |
Onions; chopped |
| 4 |
lg |
Garlic cloves; minced |
| 3 |
tb |
Vegetable oil |
| 2 |
|
Serrano peppers; chopped |
| 1 |
ts |
Ground cumin |
| 1/2 |
ts |
Dried oregano; crumbled |
| 3 1/2 |
c |
Fresh tomatoes; chopped |
| 3 |
c |
Chicken broth; or stock |
| 1/3 |
c |
Lime juice; fresh |
|
|
Salt; to taste |
| 6 |
|
Corn tortillas |
| 2 |
tb |
Vegetable oil |
| 1 |
c |
Monterey jack cheese; shredded |
| 1/2 |
c |
Fresh cilantro; chopped |
INSTRUCTIONS
In a medium soup pot, saute' the onions & garlic in 3 tablespoons of oil
until onions are translucent. Add the peppers, cumin, & oregano & saute'
for a few more minutes. Add tomatoes & sprinkle with a dash of salt. Cover
the pot & cook gently until the tomatoes are softened. Add broth & simmer,
covered, for about 15 minutes. Add the lime juice & salt to taste.
Meanwhile, slice tortillas into thin strips& saute in oil in a hot skillet
quickly, then drain on paper towels. To serve arrange tortilla strips in
bowls, cover with soup & top with scattering of cheese & cilantro.
NOTES : Nutritional Analysis per serving: 280 calories, 19 grams fat, 21
grams carbohydrates, 9 grams protein, 17 milligrams cholesterol,
176milligrams sodium, 62 percent of calories from fat.
Recipe by: Sundays at Moosewood Restaurant, Fireside Books, 1990
Posted to recipelu-digest Volume 01 Number 588 by "Christopher E. Eaves"
<cea260@airmail.net> on Jan 23, 1998
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