Soups
Tortilla Soup
½ pound lean ground beef
¾ cup chopped yellow onion
1 poblano chili, chopped
2 Anaheim chilies, chopped
1 (6-ounce) can tomato paste
3 quarts chicken broth
¾ teaspoon ground cumin
4 sprigs cilantro, minced
½ teaspoon garlic powder
1 ¼ cups diced tomatoes
3 cups regular-size corn chips or deep-fried tortilla strips
¼ cup each: grated Monterey Jack and Cheddar cheese
Crumble beef into a 4-quart round casserole. Add onion and chilies; cover with lid. Stirring midway through cooking, microwave on high 4 to 5 minutes or until meat is no longer pink.
Stir in tomato paste, broth, cumin, cilantro and garlic powder. Re-cover and microwave on high 15 to 20 minutes or until soup boils. Stir in tomatoes, and ladle soup into 12 bowls. Garnish each with ¼ cup tortilla strips and 1 teaspoon each Monterey Jack and Cheddar cheese.
Makes 12 servings, each.
