| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Mexican |
Vegetables |
6 |
Servings |
INGREDIENTS
| 3 1/2 |
c |
Corn kernels |
| 1 |
c |
Of chicken broth |
| 4 |
tb |
Butter |
| 2 |
c |
Milk |
| 1 |
ts |
Ground cumin |
| 1 |
|
Clove garlic, minced |
| 4 |
oz |
Can diced green chiles |
| 3 |
ds |
Tabasco sauce |
| 1 |
ts |
Ground white pepper |
| 8 |
|
Corn tortillas |
|
|
Oil for frying |
|
|
Salt to taste |
| 1 |
c |
Diced tomatoes |
| 2 |
c |
Monterey Jack Cheese with ja |
INSTRUCTIONS
chunky salsa, sliced black olives, sour cream, sliced green onions, diced
avocados 6-8 servings. In blender or food processor , puree corn and
chicken broth.Melt butter in stockpo Add corn puree and simmer over low
heat for 5 minutes, stirring constantly. Stir in milk, cumin, and garlic.
Tabasco and white pepper , next,soup may be cooled and frozen at this
point. Stack tortillas and cut into one inch squares. Heat 1/2 inch oil in
heavy skillet and fry tortilla squares until golden. Drain on paper towels
and sprinkle with salt. Put equal amounts of diced tomatoes and chicken in
individual soup bowls. Add shredded cheese to simmering sou and stir until
cheese melts. Spoon soup into bowls and garnish with tortilla squares.
Serve with condiments to be added as desired. ( this is a version of a
traditional Mexican soup).4 Bonnie /DC Thanks, Bonnie
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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