Recipe - Hot Garlic Sopa

One fourth cup Olive oil
4 Cloves (large) garlic;
minced
4 Corn tortillas; in sixths
or
1 cup Tortilla chips (it's ok to
use broken ones)
4 cup Beef broth
1 lg Fresh New Mexico hot
green chile; parched,
peeled; seeded, and chopped
or
1 Pickeled Jalapeno; chopped
2 teaspoon Ground pure New Mexico hot
red chile
1 cup Grated Monterey Jack
2 tablespoon Finely minced fresh or
pickled Jalapeno chiles

Heat oil in a 3quart saucepan with tight fitting lid. Add garlic and cook
briefly; then add tortilla pieces or chips and cook until lightly browned,
crushing chips with the back of a wooden spoon. Stir in broth, green chiles
and 1 tsp ground chile. Bring to a simmer. Meanwhile, preheat oven to 450.
Break 1 egg into a small bowl to check for quality. Stir soup rapidly in a
small circle, then slide egg into center of circle. Repeat with remaining
eggs, working quickly. Cover 23 minutes to soft poach. Set 4 heated
ovenproof bowls on a baking sheet. Spoon soup into bowls, placing one
poached egg in center of each bowl. Sprinkle each with One fourth cup cheese. Set
in oven just until cheese is melted. Sprinkle each bowl with One fourth tsp ground
chile. Top with 1One half tsp minced jalapenos or serve these separately
depending on tastes. Makes 4 servings.

(SEE 'PARCHED PEPPERS' RECIPE

FOR INFO ON MAKING THEM)

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.