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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 sm. onion, chopped
2 cloves garlic, mashed
1 can (4 oz.) green chilies, diced
2 tbsp. cooking oil
1 can (8 oz.) stewed tomatoes
2 cups chicken broth
1 pkg. corn tortillas
Oil, for frying
1 cup beef bouillon
1 tsp. ground cumin seed
1 tsp. chili powder
1 tsp. salt
1/4 tsp. pepper
2 tsp. Worcestershire sauce
1 cup Monterey Jack or cheddar cheese, grated
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Directions:
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In a medium saucepan, sauté onions, garlic, and green chilies in oil until soft. Add tomatoes, chicken broth, and beef bouillon. Mix in spices and simmer for 1 hour. Cut tortillas into 1 inch squares. Fry pieces in hot oil until crisp and drain. Add fried tortilla pieces to soup and simmer 10 minutes. Ladle into bowls and top with shredded cheese. OLE!!!
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