Cheese Soup

Tortilla Soup with Cheese


2 Tablespoons Vegetable oil
1 Medium onions -- sliced
2 Cloves Garlic -- peeled
1/2 Can Tomatoes (15-ounce can)
1 1/2 Quarts Chicken stock
6 Corn tortillas -- stale
1/3 Cup Vegetable oil
2 Chile ancho, dried -- seeded and deveined
8 Ounces Muenster or Monterey Jack -- cubed
1 Lime -- cut into 4-6 wedges


1. The broth flavoring. In a medium-size skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the onion and whole garlic cloves, and fry until both are a deep golden-brown, 12 to 15 minutes. Scoop into a blender, add the tomatoes and blend until smooth.

2. The broth. Stir the broth into the tomato mixture, partially cover and simmer for 1/2 hour over medium heat. Season with salt.

3. The garnishing ingredients. If the tortillas are fresh or moist, let them dry out for a few minutes in a single layer. Slice them
in half, then slice the halves crosswise into 1/4 inch strips. Heat 1/3 cup vegetable oil in a medium-small skillet over medium-high. When hot, add the tortilla strips and fry, turning frequently, until they are crisp. Drain on paper towels. Cut the chiles into 1-inch squares and fry in the hot oil very briefly, about 3 or 4 seconds; immediately remove and drain, then place in a small serving bowl.

4. Assembling the soup. Just before serving, divide the cheese among 4 to 6 bowls, and top with the fried tortilla strips. Ladle on the hot soup and serve right away. Pass the toasted chile separately, along with the lime.

Rated 4 out of 5 stars