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- 2 teaspoons Olive oil
- 1/3 cup Diced onion
- 1 teaspoon Minced garlic
- 1 Jalapeno pepper, seeds removed, minced
- 8 cups Rich chicken stock
- 1 cup Fresh diced tomatoes
- 1/2 cup Tomato juice
- 2 tablespoons Chili powder
- 1 tablespoon Cumin
- 2 teaspoons Oregano
- 2 teaspoons Chopped cilantro
- Corn chips -- broken
- Montery Jack cheese -- grated
Saute first 4 ingredients in a large saucepan until onions become
transparent. Add next 6 ingredients and heat to a boil. Reduce
simmer for 30 minutes. Add cilantro and simmer for 5 minutes more.
To serve: place 2 Tbsp. broken corn tortilla chips in individual
bowls. Ladle in soup. Add 1 heaping Tbsp. Monterey Jack Cheese.
Source: Steamboat Entertains : Winning Recipes From The Rockey
Typed by C. Tomlinson.
This recipe is from "La Montano Mexican Restaurant"
in Steamboat Springs,
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