Here is a tortilla like soup that is guaranteed to warm you up from the inside out! Borderline Soup Ingredients: 2 cups chicken broth 2 cups beef broth 1 small onion, sliced 4 small zucchini, sliced 2 medium carrots, cut into strips 2 medium tomatos, chopped 4 corn tortillas, cut into wedges Oil for frying 1 cup cubed Jack cheese Directions: In a medium saucepan, combine the chicken and beef broth. Bring to a boil. Add the onion, zucchini, carrot and tomato. Cover. Simmer until vegetables are crisp tender, about 10 to 15 minutes. Season if needed. During this time, fry the tortillas in a little hot oil in a pan until crisp. Drain. Place tortilla wedges in 4 soup bowls. Add Jack cheese, and ladle soup over all. Serve steaming hot. Tips: *1/4 teaspoon dried oregano leaves can be added to broth while cooking vegetables. *If using canned broth, no extra salt is usually needed. *1 cup of canned garbanzo beans can also be added if a hearty soup is desired. *Shake a few drops, or more of hot sauce for more added flavor. *Commercial tortilla chips can be used rather than homemade chips. Microwave Directions: Ingredients: Same as above Directions: In a 3 quart microsafe casserole, place the onion, zucchini, carrots and tomato. Add 1/2 cup broth. Cover. Microwave on high for 3 minutes. Add remaining chicken and beef broth. Cover. Microwave on high for 5 minutes. During this time, fry the tortillas in a little hot oil in a pan on the stove. Drain. Place tortilla wedges in individual soup bowls. Add Jack cheese to bowls, and ladle soup over all. Serve steaming hot. Tips: *If desired, add 1/4 teaspoon oregano and hot sauce to the vegetables before microwaving. The flavor will have more time to meld. Makes 4 servings. By The Blind Perspective There is speaking grace. Colossians 4:6 says, "Let your speech be always with grace, seasoned with salt, that ye may know how ye ought to answer every man." ~Blessings, Sugar
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