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Ingredients:
6 six inch corn tortillas
1/4 cup vegetable oil
1/4 cup water
1 medium tomato, quartered
1 onion, cut in quarters
1 garlic clove
2 can chicken broth cond. 10 3/4 oz
1 can water, in soup can
1/4 tsp ground coriander
1/4 tsp salt
1/8 tsp 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.
Servings: 8
Chemically speaking, chocolate really is the world's perfect food. Michael Levine, nutrition researcher, as quoted in The Emperors of Chocolate: Inside the Secret World of Hershey and Mars
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Tortilla Soup (Sopa De Tortilla) Recipe brought to you by Mexican Recipes To-Go
