Title: Tortilla Soup
Categories: Mr. food, Mrfood2
Yield: 1 servings

1 cn Ready-to-use chicken broth;
-(14-1/2 ounces)
1 cn Ready-to-use beef broth;
-(14-1/2 ounces)
1 md Onion; finely chopped
1 c Salsa
1/2 ts Ground cumin
2 tb Vegetable oil
4 Corn tortillas; cut into
-1/8" x 3"
; strips
1 c Shredded Monterey Jack
-cheese; (4 ounces)

In a large saucepan, combine the chicken and beef broths, the onion, salsa,
and cumin over medium heat. Bring to a boil, then reduce the heat to low,
cover, and simmer for 20 minutes. Meanwhile, in a medium skillet, heat the
oil over medium heat. Saute the tortilla strips for 2 to 3 minutes, or
until lightly browned, turning to brown both sides; drain on paper towels.
When ready to serve, ladle the soup into serving bowls and sprinkle with
the tortilla strips and cheese. Serve immediately.

NOTE: For a heartier soup, add some shredded beef or pieces of cooked
chicken, sausage, or hot dogs.

Converted by MC_Buster.

NOTES : 5 to 6 servings

Converted by MM_Buster v2.0l.