| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | Soup | 4 | Servings |
INGREDIENTS
| 1 | cn | (8-oz) tomatoes |
| 1 | md | Onion; cut up |
| 1 | Clove garlic | |
| 1 | tb | Snipped cilantro or chopped parsley |
| 1/4 | ts | Sugar |
| 4 | c | Chicken broth (see index) |
| 6 | 6-inch corn tortillias | |
| Oil | ||
| 1 | c | Shredded Monterey Jack or Longhorn cheese |
INSTRUCTIONS
1. In blender container, combine undrained tomatoes, onion, garlic, cilantro, and sugar. Cover and blend until nearly smooth. Turn into a large saucepan; stir in chicken broth. Bring to a boil, cover and simmer 20 minutes. 2. Cut tortillas into 1/2-in. wide strips. Fry in 1/2 inch hot oil 45 to 50 seconds or until crisp and lightly browned. Drain on paper towels. 3. Divide fried tortilla strips and cheese among soup bowls. Ladle soup over. Serve immediately. Cilantro may be found in Mexican markets and in many supermarket produce sections. It is sometimes called fresh coriander or Chinese parsley. NINFA'S HOUSTON BEV: MARGARITAS,SANGRIA, OR BEER From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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