[ Post a Response | Aunt Runner's Lost Recipes ]
Posted by Sherry on May 20, 2008, 8:50 am
67.213.198.30
Great American Recipe Card Borderline Soup
Hearty Stews, Soups and Casseroles Card # 28 Gr # 9
For 4 servings:
2 cups chicken broth
2 cups beef broth
1 small onion, sliced
4 small zucchili, sliced
1 medium carrot, cut into strips
1 medium tomato, chopped
4 corn tortillas, cut into wedges
Oil for frying
1 cup cubed Jack cheese
In medium saucepan, combine the chicken and beef broth. Bring to a boil.
2. Add the onion, zucchini, carrot and tomato. Cover.
3.Simmer until veggies are crisp-tender about 10 to 15 minutes.
Seasons if needed.
4. During this time, fry the tortillas in a little hot oil in a
pan until crisp. Drain.
5. Place tortilla wedges in 4 soup bowls. Add Jack cheese.
6. Ladle soup over all. Serve steamy hot.
Tips: 1/4 teaspoon dried oregano leaves can be added to the broth while cooking veggies.
1 cup canned garbanzo beans can also be added if heartier soup is desired.
Commercial tortillas chips can be used rather than homemade chips.
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