| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Mexican | Soups, Mexican | 6 | Servings |
INGREDIENTS
| 4 | Tortilla, corn | |
| 2 | tb | Oil |
| 1/2 | Onion; chopped | |
| 4 | oz | Green chile; chopped |
| 2 | c | Chicken, cooked; shredded |
| 6 | c | Chicken broth |
| 1 | Tomato; peeled, seeded & chopped | |
| 2 | tb | Lime juice |
| Salt; to taste | ||
| Lime; thin slices | ||
| — per Bill Segui | ||
| Fidonet COOKING echo |
INSTRUCTIONS
Cut tortillas into 1/2" strips and fry in hot oil until crisp. Drain and set aside. In a large saucepan, heat a small amount of oil and add onions and green chiles. Saut# until just golden. Do not let onions brown. Add the chicken broth and shredded chicken and cover. Simmer slowly for about 15 minutes. Add chopped tomato and simmer a few minutes longer. Stir in lime juice and salt if needed. To serve, ladle into individual soup bowls with a few tortilla strips in each bowl. Add a lime slice to float and serve. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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