| 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
A Message from our Provider:
“It’s not how you start, it’s how you finish that counts”