| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Soups/stews, Mexican |
6 |
Servings |
INGREDIENTS
| 1 |
|
Onion, small; chopped |
| 2 |
|
Garlic clove; pressed |
| 2 |
tb |
Oil |
| 1 |
c |
Tomato |
| 3 |
c |
Chicken stock |
| 1 1/2 |
c |
Tomato juice |
| 1 |
c |
Water |
| 1 |
ts |
Chili powder |
| 1 |
ts |
Cumin |
|
|
Salt; to taste |
| 4 |
|
Tortilla, corn |
| 1/2 |
c |
Cheddar; grated |
INSTRUCTIONS
Calories per serving: 155 Number of Servings: 6 Fat grams per
serving: 5
: Approx. Cook Time: 1:30
Chop the tomatoes finely. Tear the tortillas into smallish (approx. 1")
chunks. In a 3- or 4-quart pan, saute onions and garlic in oil until the
onions are translucent. Add tomatoes, chicken stock, tomato juice, and
water. Season with chili powder, cumin, and salt to taste. Cover and
simmer for 45 to 60 minutes.
Just before serving, bring liquid to a boil. Add tortillas and cheese.
Cover, remove from heat, and let sit for three to five minutes. Serve
immediately.
~-- Cooking Texas Style Candy Wagner & Sandra Marquez
Posted by Sam Waring. Courtesy of Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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