*  Exported from  MasterCook  *
 
                         Tortilla Soup with Cheese
 
 Recipe By     : Rick and Deann Bayless - Authentic Mexican Regional 
 Cooking
 Serving Size  : 6    Preparation Time :1:00
 Categories    : Mexican                          Soup
                 Soups                            Soups & Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
                         Salt
    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.
 
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