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SOUP-AZTEC(SP)           USENET Cookbook           SOUP-AZTEC(SP)

SOPA AZTECA

     SOUP-AZTEC - 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 (SALAD-MEXICAN).

INGREDIENTS (Serves 4-6)
     2 cups    consomm'
     2 cups    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)
     1/4 lb    corn tortilla chips, crumbled
     1/2 lb    Monterey Jack cheese, cut into half-inch (or
               smaller) cubes.

PROCEDURE
          (1)  Mix soups and bring to a boil.

          (2)  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.

          (3)  When ready to serve, ladle boiling soup on top of
               the mixture in the soup bowls. Do not stir. Serve
               immediately.

NOTES
     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
     disctinct chunks.

RATING
     Difficulty: easy.  Time: 5 minutes preparation.  Precision:
     no need to measure.

CONTRIBUTOR
     Loretta Guarino Reid
     DEC Western Software Laboratory, Palo Alto, California, USA
     guarino@decwrl.dec.com   -or- decwrl!guarino