Sopa De Lima (Lime and Tortilla Soup)

6 Servings

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Sopa De Lima (Lime and Tortilla Soup) Ingredients

1 c Onions; chopped	3 c Chicken broth; or stock
4 lg Garlic cloves; minced	1/3 c Lime juice; fresh
3 tb Vegetable oil	Salt; to taste
2 Serrano peppers; chopped	6 Corn tortillas
1 ts Ground cumin	2 tb Vegetable oil
1/2 ts Dried oregano; crumbled	1 c Monterey jack cheese;
3 1/2 c Fresh tomatoes; chopped	1/2 c Fresh cilantro; chopped

Instructions for Sopa De Lima (Lime and Tortilla Soup)

In a medium soup pot, saute the onions & garlic in 3 tablespoons of oil until onions are translucent. Add the peppers, cumin, & oregano & saute for a few more minutes. Add tomatoes & sprinkle with a dash of salt. Cover the pot & cook gently until the tomatoes are softened. Add broth & simmer, covered, for about 15 minutes. Add the lime juice & salt to taste. Meanwhile, slice tortillas into thin strips& saute in oil in a hot skillet quickly, then drain on paper towels. To serve arrange tortilla strips in bowls, cover with soup & top with scattering of cheese & cilantro. NOTES : Nutritional Analysis per serving: 280 calories, 19 grams fat, 21 grams carbohydrates, 9 grams protein, 17 milligrams cholesterol, 176milligrams sodium, 62 percent of calories from fat. Recipe by: Sundays at Moosewood Restaurant, Fireside Books, 1990 Posted to recipelu-digest Volume 01 Number 588 by "Christopher E. Eaves" on Jan 23, 1998

Main Ingredient: SoupCuisine: Uncategorized