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Add a photoServings: 6
Ingredients
- 1 c. Onions, minced
- 4 lrg Garlic cloves, chopped
- 3 Tbsp. Vegetable oil
- 2 x Serrano peppers, minced
- 1 tsp Grnd cumin
- 1/2 tsp Dry oregano, crumbled
- 3Â 1/2 c. Fresh tomatoes, minced
- 3 c. Chicken broth, or possibly stock
- 1/3 c. Lime juice, fresh
- Â Â Salt, to taste
- 6 x Corn tortillas
- 2 Tbsp. Vegetable oil
- 1 c. Monterey jack cheese, shredded
- 1/2 c. Fresh cilantro, minced
Directions
- In a medium soup pot, saute/fry' the onions & garlic in 3 Tbsp. of oil till onions are translucent/soft. Add in the peppers, cumin, & oregano & saute/fry' for a few more min. Add in tomatoes & sprinkle with a dash of salt. Cover the pot & cook gently till the tomatoes are softened. Add in broth & simmer, covered, for about 15 min. Add in the lime juice & salt to taste.
- Meanwhile, slice tortillas into thin strips& saute/fry in oil in a warm skillet quickly, then drain on paper towels. To serve arrange tortilla strips in bowls, cover with soup & top with scattering of cheese & cilantro.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 296g | |
| Recipe makes 6 servings | |
| Calories 270 | |
| Calories from Fat 162 | 60% |
| Total Fat 18.25g | 23% |
| Saturated Fat 4.64g | 19% |
| Trans Fat 0.29g | |
| Cholesterol 17mg | 6% |
| Sodium 307mg | 13% |
| Potassium 420mg | 12% |
| Total Carbs 20.11g | 5% |
| Dietary Fiber 3.8g | 13% |
| Sugars 3.77g | 3% |
| Protein 8.56g | 14% |
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