| 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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