Mexican Onion Soup Food
MEXICAN ONION SOUP
This sounds so wonderful, however, if I made a batch of this I'd be the only one in my house eating it. I'm placing it here for safe-keeping and hope that someone will prepare it and let me know just how good it is. I found this in Southern Living Magazine.
Provided by Hey Jude
Categories Onions
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Combine onions, 1 cup chicken broth, minced garlic and next 3 ingredients in a Dutch oven over medium heat; cook, stirring occasionally, 25 to 30 minutes or until most of the liquid evaporates; increase heat to medium-high and cook, stirring often to loosen particles from bottom of pan, 15-20 minutes or until onions are caramel colored.
- Stir in beef broth, tomatoes and green chiles, chipotle pepper and remaining chicken broth; bring to a boil over high heat; reduce heat and cook, stirring often, 15-20 minutes.
- Ladle soup into 6 bowls; sprinkle evenly with cheese, Tortilla strips and chopped cilantro.
- Tortilla strips: cut 6 corn tortillas into 1 1/2-inch strips; coat with vegetable cooking spray; place on a baking sheet and bake at 400° for 5 minutes; stir and bake 5 more minutes or until crisp; sprinkle with salt.
Nutrition Facts : Calories 239.1, Fat 10.2, SaturatedFat 5.3, Cholesterol 20.9, Sodium 1741.5, Carbohydrate 21.8, Fiber 3.4, Sugar 5.2, Protein 16.1
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