| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Mexican | Soups, Mexican, Appetizers, Vegetables | 4 | Servings |
INGREDIENTS
| 1 | c | Onions, chopped |
| 4 | Garlic cloves, chopped | |
| 3 | tb | Vegetable oil |
| 2 | Jalapeno chiles, minced | |
| 1 | ts | Cumin |
| 1/2 | ts | Oregano |
| 3 1/2 | c | Tomatoes, chopped |
| 3 | c | Stock |
| 1/3 | c | Lime juice |
| Salt, to taste | ||
| Tortilla chips, crumbled | ||
| Cilantro, chopped |
INSTRUCTIONS
In a soup pot, saute onions & garlic in oil until softened. Add the chiles, cumin & oregano & saute a few more minutes. Add tomatoes & sprinkle with a little salt. Cover the pot & cook gently until the tomatoes begin to release their juices. Stir occasionally. Add stock & simmer, covered, for 15 minutes. Add lime juice & check the seasoning. Serve topped with crumbled tortilla chips (I find that these are not necessary) & garnish with cilantro. "Sundays at Moosewood Restaurant" Posted to MM-Recipes Digest V3 #217 Date: Mon, 12 Aug 1996 03:07:14 -0400 From: "Vernon E Phipps Jr." <[email protected]>
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