SOPA AZTECA

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 consommae
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

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.

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

Recipe last modified: 25 Oct 87

Original header

Path: decwrl!recipes
From: guarino@decwrl.dec.com (Loretta Guarino Reid)
Newsgroups: alt.gourmand
Subject: RECIPE: Sopa Azteca (Aztec soup)
Message-ID: <12439@decwrl.DEC.COM>
Date: 8 Apr 88 05:36:59 GMT
Sender: recipes@decwrl.DEC.COM
Distribution: alt
Organization: DEC Western Software Laboratory, Palo Alto, Calif USA
Lines: 52
Approved: reid@decwrl.dec.com

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