Title: Taxco Miners' Soup
Categories: Side dishes, Mexican
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.

Recipe By : The California Culinary Academy

From: Emory!hpclbis.Cup.Hp.Com!juliar@sdate: Thu, 17 Mar 94 16:11:22 -0800

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip