guarino@decwrl.dec.com (Loretta Guarino Reid) (04/08/88)
Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE SOUP-AZTEC SP "25 Oct 87" 1988 .RZ "SOPA AZTECA" "Aztec soup: a simple cheese, tomato, and beef soup" I got this recipe from my mother, who got it from a friend in Tucson, Arizona. The recipe is extremely simple and extremely quick. I like to serve it with Mexican chef's salad (SALAD-MEXICAN). .IH "Serves 4\-6" .IG "2 cups" "consomm\z\(aae" "500 ml" .IG "2 cups" "cream of tomato soup" "500 ml" (use the recipe of your choice, or open a can) .IG "4 oz" "green chilies," "100 g" diced (or use more or less, to taste) .IG "\(14 lb" "corn tortilla chips," "100 g" crumbled .IG "\(12 lb" "Monterey Jack cheese," "200 g" cut into .AB "half-inch" "1-cm" (or smaller) cubes. .PH .SK 1 Mix soups and bring to a boil. .SK 2 Fill each soup bowl about 1/3 full with crumbled tortilla chips. Place a layer of cheese cubes on top of the chips. Put one or two spoonfuls of diced, drained chilies on top of the cheese. .SK 3 When ready to serve, ladle boiling soup on top of the mixture in the soup bowls. Do not stir. Serve immediately. .NX The boiling soup melts the cheese, but it also begins to make the chips soggy as soon as you pour it on. If you chop the cheese into finer cubes, it will melt more quickly, but if you chop it too fine, or if you grate it, then the cheese will form a layer on top of the soup instead of remaining as disctinct chunks. .SH RATING .I Difficulty: easy. .I Time: 5 minutes preparation. .I Precision: no need to measure. .WR Loretta Guarino Reid DEC Western Software Laboratory, Palo Alto, California, USA guarino@decwrl.dec.com -or- decwrl!guarino