Recipe - Pappasitos Tortilla Soup

7 cup Chicken stock or broth
1 cup White onions; minced
1 cup Carrots; cut or sliced up
1 tablespoon Minced fresh jalapenos
1 cup Zucchini; cut or sliced up
1 cup Yellow squash; cut or sliced up
1 tablespoon Salt
1 cup Roma tomatoes; minced
6 Babycorn cobs; precooked or
2 cups kernel corn
6 cup Crispy corn tortilla chips
6 ounce Monterey Jack cheese;
shredded

Just thought I'd share a couple of recipes for Tortilla Soup that I got out
of the Food & Wine section of the San Antonio paper (my two favorite
things: food AND wine!). I'm probably going to make a batch this weekend.
The second recipe looks better to me.

Place the broth in a pot over medium heat. Add onions and carrots and
simmer until carrots are tender. Add jalapenos, zucchini, and yellow squash
to broth and simmer 10 minutes more. Add salt. Tast and make sure all
veggies are tender. Add tomatoes just before serving. Garnish with corn,
tortilla chips, and cheese.

Posted to bbqdigest by Chris Hudson CHudson@karta.com on Jan 22, 1999,
converted by MM_Buster v2.0l.