| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soup | 4 | Servings | |
INGREDIENTS
| 1 | sm | Onion; chopped |
| 2 | Cloves garlic; mashed | |
| 1 | cn | (4-oz) green chiles; chopped |
| 2 | tb | Oil |
| 1 | cn | (8-oz) stewed tomatoes |
| 2 | c | Chicken broth |
| 1 | c | Beef bouillon |
| 1 | ts | Cumin |
| 1 | ts | Chili powder |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
| 2 | ts | Worcestershire sauce |
| 1 | c | Monterey Jack; or Cheddar cheese; grated |
| 4 | Corn tortillas | |
| Oil |
INSTRUCTIONS
Date: Sun, 18 Feb 1996 18:26:21 -0500 From: gourmet@mail.utexas.edu (Cindy) Recipe By: The Best of the Best of Texas, p. 103. Orig in Taste & Tale Using a medium saucepan, saute onion, garlic, and green chiles in oil until soft. Add tomatoes, chicken broth, and beef bouillon. Mix in spices and simmer for 1 hour. Cut tortillas into quarters, then into 1/2 inch strips. Fry strips in hot oil until crisp and drain. Add fried tortilla strips to soup and simmer 10 minutes. Ladle into bowls and top with shredded cheese. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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