| 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.
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”