Tortilla Soup - 3

Recipe Ingredients

12		Corn tortillas - cut in thin strips
1/3 cup	65g / 2.3oz	Shortening
1 cup	62g / 2.2oz	Onion - minced
2 tablespoons	30ml	Shortening
4		Green chiles - seeded and minced
1 cup	237ml	Whipping cream
1 cup	237ml	Tomato puree
		Salt
1/2 lb	227g / 8oz	Monterey jack cheese - shredded
2 tablespoons	30ml	Butter

Recipe Instructions

In the 1/3 cup of shortening, saute tortillas until crisp but not browned.

To make sauce saute onions in 2 tablespoons of shortening until transparent; add chiles, cream and tomato puree. Simmer for 10 minutes; salt.

Grease a 2 quart baking dish and cover bottom with half of the tortilla strips. Pour over it half the sauce and a layer of half the cheese. Repeat layers ending with cheese. Dot with butter and bake in a 350 degree oven for 30 minutes.

Source:
Western Mexican Cookbook

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