30-Min Veg Mex--Tortilla Soup

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Tortilla Soup (30-Minute Vegetarian Mexican)

 

Recipe By :30-Minute Vegetarian Mexican Cookbook, Sarah Beattie

Serving Size : 6 Preparation Time :0:00

Categories : 30-Minute Vegetarian Mexican

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 onion -- chopped

2 cloves garlic -- crushed

2 cups crushed tomatoes

oil

4 cups vegetable stock

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh mint

4 dried ancho chiles -- (or pasilla chliles)

1/2 cup cheddar or Monterey Jack cheese -- diced

6 ounces crumbled white tortilla chips

 

In a large saucepan, cook the onion, garlic, and tomatoes in 3 tablespoons of

oil over moderate heat, stirring, for 5 minutes. Add the stock and chopped

herbs. Season well and simmer.

 

Meanwhile, in a small skillet, fry the chiles in some heated oil until crisp --

this will only take about half a minute. Drain and crumble.

 

Serve the soup and allow diners to sprinkle with the cheese, chiles, and

tortilla strips.

 

S(ISBN):

" 0-88001-598-5 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 356 Calories; 14g Fat (34.7% calories

from fat); 11g Protein; 49g Carbohydrate; 8g Dietary Fiber; 12mg Cholesterol;

1406mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable;

2 1/2 Fat.

 

NOTES : If you have time, you can fry your own tortilla strips, but packaged

ones make quite a good substitute. Freeze dried chiles can also be used instead

of frying your own, but here there is a difference in flavor.

Nutr. Assoc. : 0 0 0 0 0 0 0 927213 2536 905317