Sopa azteca
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Sopa azteca
  Soups    Southwest  
Last updated 6/12/2012 1:02:13 AM. Recipe ID 25704. Report a problem with this recipe.
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      Title: Sopa azteca
 Categories: Soups, Southwest, Usenet
      Yield: 4 Servings
 
      2 c  Cream of tomato soup
           -(use the recipe of
           -your choice,
           -or open a can)
      4 oz Green chilies, diced
           -(or use more or
           -less, to taste)
      2 c  Consomme
    1/4 lb Corn tortilla chips,
           -crumbled
    1/2 lb Monterey Jack cheese,
           -cut into half-inch
           -(or smaller) cubes
 
  Mix soups and bring to a boil.  Fill each soup bowl about 1/3 full
  with crumbled tortilla chips.  Place a layer of cheese cubes on top
  of the chips. Put one or two spoonfuls of diced, drained chilies on
  top of the cheese.
  
  When ready to serve, ladle boiling soup on top of the mixture in the
  soup bowls.  Do not stir.  Serve immediately.
  
  The boiling soup melts the cheese, but it also begins to make the
  chips soggy as soon as you pour it on. If you chop the cheese into
  finer cubes, it will melt more quickly, but if you chop it too fine,
  or if you grate it, then the cheese will form a layer on top of the
  soup instead of remaining as distinct chunks.
  
  NOTES:
  
  *  Aztec soup:  a simple cheese, tomato and beef soup -- I got this
  recipe from my mother, who got it from a friend in Tucson, Arizona.
  The recipe is extremely simple and extremely quick.  I like to serve
  it with Mexican chef's salad. Serves 4-6.
  
  : Difficulty:  easy.
  : Time:  5 minutes preparation.
  : Precision:  no need to measure.
  
  : Loretta Guarino Reid
  : DEC Western Software Laboratory, Palo Alto, California, USA
  : guarino@decwrl.dec.com -or- decwrl!guarino
  
  : 




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Recipe ID 25704 (Apr 03, 2005)

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