guarino@decwrl.dec.com (Loretta Guarino Reid) (04/08/88)
SOUP-AZTEC(SP) USENET Cookbook SOUP-AZTEC(SP)
SOPA AZTECA
SOUP-AZTEC - 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).
INGREDIENTS (Serves 4-6)
2 cups consomm'
2 cups cream of tomato soup (use the recipe of your
choice, or open a can)
4 oz green chilies, diced (or use more or less, to
taste)
1/4 lb corn tortilla chips, crumbled
1/2 lb Monterey Jack cheese, cut into half-inch (or
smaller) cubes.
PROCEDURE
(1) Mix soups and bring to a boil.
(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.
(3) When ready to serve, ladle boiling soup on top of
the mixture in the soup bowls. Do not stir. Serve
immediately.
NOTES
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.
RATING
Difficulty: easy. Time: 5 minutes preparation. Precision:
no need to measure.
CONTRIBUTOR
Loretta Guarino Reid
DEC Western Software Laboratory, Palo Alto, California, USA
guarino@decwrl.dec.com -or- decwrl!guarino