TORTILLA SOUP

NICE AND TASTY TORTILLA SOUP

Photo by Dale G.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    CORN TORTILLAS

  • 1

    TBSP VEGETABLE OIL

  • 2

    CLOVES GARLIC, CHOPPED

  • 12

    OUNCE PLUMB TOMATOES

  • 14 OUNCE CAN PLUM DRAINED

  • 4

    CUPS OD CHICKEN STOCK

  • SMALL BUNCH CORIANDER

  • CHEDDAR CHEESE

  • SALT AND PEPPER TO TASTE

Directions

SLICE TORTILLAS INTO 1/4 INCH STRIPS AND FRY IN OIL TILL GOLDEN BROWN. HEAT I TBSP OIL IN PAN ADD ONION AND GARLIC, COOK OVER MEDIUM HEAT 2 TO 3 MINUTES UNTIL ONIONS ARE SOFT. SKIN THE TOMATOES, CHOP THE TOMATOES, PLACE CHICKEN STOCK IN STOCK POT, BRING TO BOIL AND REDUCE HEAT,ALONG WITH ONION MIXTURE TOMATOES. CHOP THE CORIANDER AND ADD IN SALT AND PEPPER TO TASTE.

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