| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Mexican | Mexican, Appetizers, Soups/stews | 8 | Servings |
INGREDIENTS
| 6 | Six inch corn tortillas | |
| 1/4 | c | Vegetable oil |
| 1/4 | c | Water |
| 1 | md | Tomato, quartered |
| 1 | Onion, cut in quarters | |
| 1 | Garlic clove | |
| 2 | cn | Chicken Broth Cond. 10 3/4 oz |
| 1 | cn | Water, in soup can |
| 1/4 | ts | Ground Coriander |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
INSTRUCTIONS
Servings: 8 Sprig mint (optional) Jack / Cheddar Cheese Grated Cut tortillas into 1/4 inch strips. Heat oil in 10-inch skillet until hot. Fry 1/4 of the tortilla strips at a time over medium heat, stirring occasionally, until crisp and brown, about 3 minutes. Drain on paper towels. Place 1/4 cup water, the tomato, onion and garlic in blender container. Cover and blend on high speed until smooth. Heat tomato mixture, chicken broth, 1 can water, the coriander, salt, pepper and mint sprig to boiling in a 3 quart saucepan. Cook uncovered for 3 minutes. Sprinkle each serving with cheese and tortilla strips. Posted by Debbie Tillman. Courtesy of Fred Peters. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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