Sopa De Lima (Lime and Tortilla Soup)

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

Original recipe makes 6



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

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