| 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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