| 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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