| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Mr. food, Mrfood2 | 1 | servings | |
INGREDIENTS
| 1 | cn | Ready-to-use chicken broth; (14-1/2 ounces) |
| 1 | cn | Ready-to-use beef broth; (14-1/2 ounces) |
| 1 | md | Onion; finely chopped |
| 1 | c | Salsa |
| 1/2 | ts | Ground cumin |
| 2 | tb | Vegetable oil |
| 4 | Corn tortillas; cut into 1/8" x 3" | |
| ; strips | ||
| 1 | c | Shredded Monterey Jack cheese; (4 ounces) |
INSTRUCTIONS
In a large saucepan, combine the chicken and beef broths, the onion, salsa, and cumin over medium heat. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes. Meanwhile, in a medium skillet, heat the oil over medium heat. Saute the tortilla strips for 2 to 3 minutes, or until lightly browned, turning to brown both sides; drain on paper towels. When ready to serve, ladle the soup into serving bowls and sprinkle with the tortilla strips and cheese. Serve immediately. NOTE: For a heartier soup, add some shredded beef or pieces of cooked chicken, sausage, or hot dogs. Converted by MC_Buster. NOTES : 5 to 6 servings Converted by MM_Buster v2.0l.
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