Miners' Soup

[Guest guest]

This soup has a nice spicy kick to it.

 

Miners' Soup

 

4 corn tortillas

salt to taste

1 tablespoon olive oil

1 medium onion, thinly slivered

1 small garlic clove, minced

1/2 teaspoon ground cumin

2 canned green chiles, finely chopped

15 ounces canned tomato sauce

2 cups stock

1 cup water

1/4 pound Monterey jack cheese, in 1/2-inch cubes

sour cream for garnish (opt.)

 

Fill a deep, heavy skillet with about 1/2 inch of

vegetable oil. Heat

oil to 350 to 375 degrees. 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.

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.

Meanwhile, bake fried tortilla strips in a single

layer in a preheated

325 degree oven 8 to 10 minutes. Place heatproof soup

bowls on baking

sheet in oven during last 5 minutes.

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.

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

 

 

 

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