Title: Taxco Miners' Soup
Categories: Side Soup Southwest
Yield: 4 Servings

4		Corn tortillas
		Salt; to taste
1	tb	Olive oil
1	md	Onion; thinly slivered
1	sm	Garlic clove; minced
1/2	ts	Ground cumin
2		Canned green chiles; finely chopped
15	oz	Canned tomato sauce
2	c	Chicken stock
1	c	Water
1/4	lb	Monterey jack cheese; in 1/2-inch cubes
		Sour cream; for garnish (opt.)

1. Fill a deep, heavy skillet with about 1/2 inch of vegetable oil. Heat oil to 350 to 375 degrees F. Cut tortillas in half, and then into 1/2-inch wide strips. Fry tortilla strips, about a third at a time, until crisp and lightly browned (about 2 minutes). Remove with slotted spoon to paper towels to drain; salt lightly.

2. In a medium saucepan, heat olive oil over medium heat. Add onion and saute until soft, but not browned. Mix in garlic and cumin; then add green chiles, tomato sauce, stock, and water. Bring to a boil, cover, reduce heat, and simmer for 10 minutes.

3. Meanwhile, bake fried tortilla strips in a single layer in a preheated 325 degree F oven 8 to 10 minutes. Place heatproof soup bowls on baking sheet in oven during last 5 minutes.

4. Remove hot soup bowls to a heatproof tray. Working quickly, divide hot tortilla strips among the bowls. Top with cheese cubes. Ladle hot soup over tortillas and cheese and serve at once.

5. Spoon in a little sour cream at the table, if desired.

NOTES : Hot, crisply fried tortilla strips sizzle as this zesty Mexican soup is ladled over them. After the soup, serve grilled snapper or shrimp with garlic butter, and a green vegetable. - To Unsubscribe from the MM-RECIPES list send mail to majordomo@idiscover.net saying unsubscribe mm-recipes Meal-Master is available from all simtel mirrors in the msdos/food directory THE RULES Recipes in Meal-Master Format and ASCII only Every message to contain a recipe in meal-master format (unless a request) Posted to MM-Recipes Digest V4 #6

Recipe by: The California Culinary Academy

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