Tortilla Soup

MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.02

Title: TORTILLA SOUP
Categories: Soups, Mexican, Usenet
Yield: 4 servings

12 Corn tortillas
2 c Tomato sauce
-(2 standard cans)
1/4 c Onion, chopped
Pork rinds, crushed
Mozzarella cheese,
-chopped
Avocado, chopped
Oil for frying

Cut the tortillas into strips (about 1 inch wide). Fry the
tortillas in the oil until golden brown and crispy. Dry them in a
paper towel and add a little salt.

To make the soup: In a medium kettle saute the onions in a bit of
oil until they become translucent. Mix about 2 cups of water with the
tomato sauce and bring to a boil. Set aside. Add salt and pepper to
taste.

To serve: pour the soup into 4 soup bowls. Put some tortilla
strips in each bowl. Bring them to the table along with the cheese,
pork rinds and avocado. Each person adds the rest to his/her soup to
their taste. You can add some tabasco sauce to the soup to make it hot
or use any cheese that will melt when added to the soup.^?

NOTES:

* A soup with crispy tortillas -- This is my recipe for a soup that
is very popular in Mexico. If you have ever wondered what to do with
some leftover tortillas that are in your refrigerator, then read
this recipe. If you haven't wondered, then do it with fresh tortillas.

* Pork rinds are a typical Mexican snack that is sold in many
supermarkets in bulk or in the snack area.

: Difficulty: easy
: Time: 10 minutes
: Precision: no need to measure.

: I. Arieh Cimet
: Northwestern University, Evanston, Illinois, USA
: {ihnp4,chinet}!nucsrl!cimeti

: Copyright (C) 1986 USENET Community Trust

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