Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 sm Onion 1 ts Chili Powder
2 Clove Garlic 1 ts Salt
4 oz Chiles, Green 1/4 ts Pepper
2 tb Oil 2 ts Worcestershire Sauice
8 oz Tomatoes, Stewed 1 c Cheese, Monterrey Jack
2 c Chicken Broth 4 Corn Tortillas
1 c Beef Bouillon Oil
1 ts Cumin

Notes: Onion should be chopped, garlic mashed. Chiles are canned,
chopped. Cheddar may be substituted for Monterrey Jack. Cheese
should be grated.

Using a medium saucepan, saute onion, garlic, and green chiles in oil
until soft. Add tomatoes, chicken broth, and beef bouillon. Mix in
spices and simmer for 1 hour.

Cut tortillas into quarters, then into 1/2 inch strips. Fry strips
in hot oil until crisp and drain.

Add fried tortilla strips to soup and simmer 10 minutes. Ladle into
bowls and top with shredded cheese.

Variation: if you are using ovenproof bowls for soup, place bowls
under broiler for 4-5 minutes to metl cheese.

From: The Best of the Best of Texas, p. 103. Originally in Taste
Tales from Texas...With Love
Fat grams per serving: Approx. Cook Time:
Cholesterol per serving: Marks: E

From: Danial Mannen Date: 05-07-95 (160) Fido:
Recipes

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