Title: Sopa De Lima (Lime and Tortilla Soup)
Categories: None
Yield: 6 Servings

1 c Onions; chopped
4 lg Garlic cloves; minced
3 tb Vegetable oil
2 Serrano peppers; chopped
1 ts Ground cumin
1/2 ts Dried oregano; crumbled
3 1/2 c Fresh tomatoes; chopped
3 c Chicken broth; or stock
1/3 c Lime juice; fresh
Salt; to taste
6 Corn tortillas
2 tb Vegetable oil
1 c Monterey jack cheese;
-shredded
1/2 c Fresh cilantro; chopped

In a medium soup pot, saute' the onions & garlic in 3 tablespoons of oil
until onions are translucent. Add the peppers, cumin, & oregano & saute'
for a few more minutes. Add tomatoes & sprinkle with a dash of salt. Cover
the pot & cook gently until the tomatoes are softened. Add broth & simmer,
covered, for about 15 minutes. Add the lime juice & salt to taste.
Meanwhile, slice tortillas into thin strips& saute in oil in a hot skillet
quickly, then drain on paper towels. To serve arrange tortilla strips in
bowls, cover with soup & top with scattering of cheese & cilantro.

NOTES : Nutritional Analysis per serving: 280 calories, 19 grams fat, 21
grams carbohydrates, 9 grams protein, 17 milligrams cholesterol,
176milligrams sodium, 62 percent of calories from fat.
Recipe by: Sundays at Moosewood Restaurant, Fireside Books, 1990

Posted to recipelu-digest Volume 01 Number 588 by "Christopher E. Eaves"
on Jan 23, 1998