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Add a photoServings: 6
Ingredients
- 2 Tbsp. Vegetable oil
- 1 med onions, sliced
- 2 cl Garlic, peeled
- 1/2 can Tomatoes (15-ounce can)
- 1Â 1/2 quart Chicken stock
- Â Â Salt
- 6 x Corn tortillas, stale
- 1/3 c. Vegetable oil
- 2 x Chile ancho, dry, seeded a
- 8 ounce Muenster or possibly monterey jack, c
- 1 x Lime, cut into 4-6 wedges
Directions
- Time: 1:00 1. The broth flavoring. In a medium-size skillet, heat 1 tablespoonof vegetable oil over medium heat. Add in the onion and whole garlic cloves, and fry till both are a deep golden brown-brown, 12 to 15 min. Scoop into a blender, add in the tomatoes and blend till smooth.
- 2. The broth. Stir the broth into the tomato mix, partiallycover and simmer for 1/2 hour over medium heat. Season with salt.
- 3. The garnishing ingredients. If the tortillas are fresh or possibly moist, let them dry out for a few min in a single layer. Slice them in half, then slice the halves crosswise into 1/4 inch strips.
- Heat 1/3 c. vegetable oil in a medium-small skillet over medium-high. When warm, add in the tortilla strips and fry, turning frequently, till they are crisp. Drain on paper towels. Cut the chiles into 1-inch squares and fry in the warm oil very briefly, about 3 or possibly 4 seconds; immediately remove and drain, then place in a small serving bowl.
- 4. Assembling the soup. Just before serving, divide the cheeseamong 4 to 6 bowls, and top with the fried tortilla strips.
- Ladle on the warm soup and serve right away. Pass the toasted chile separately, along with the lime.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 361g | |
| Recipe makes 6 servings | |
| Calories 378 | |
| Calories from Fat 256 | 68% |
| Total Fat 29.1g | 36% |
| Saturated Fat 8.67g | 35% |
| Trans Fat 0.43g | |
| Cholesterol 36mg | 12% |
| Sodium 648mg | 27% |
| Potassium 360mg | 10% |
| Total Carbs 17.48g | 5% |
| Dietary Fiber 3.5g | 12% |
| Sugars 1.92g | 1% |
| Protein 13.26g | 21% |
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