• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Taxco Miners' Soup

  • Recipe Submitted by on

Category: Side Dishes, Mexican

 Ingredients List

  • 4 Corn tortillas
  • Salt -- to taste
  • 1 tb Olive oil
  • 1 md Onion -- thinly slivered
  • 1 sm Garlic clove -- minced
  • 1/2 ts Ground cumin
  • 2 Canned green chiles --
  • Finely chopped
  • 15 oz Canned tomato sauce
  • 2 c Chicken stock
  • 1 c Water
  • 1/4 lb Monterey jack cheese -- in
  • 1/2 -inch cubes
  • Sour cream -- for garnish
  • (opt )


1. Fill a deep, heavy skillet with about 1/2 inch of vegetable oil. Heat
oil to 350 to 375 degrees F. Cut tortillas in half, and then into 1/2-inch
wide strips. Fry tortilla strips, about a third at a time, until crisp and
lightly browned (about 2 minutes). Remove with slotted spoon to paper
towels to drain; salt lightly.

2. In a medium saucepan, heat olive oil over medium heat. Add onion and
saute until soft, but not browned. Mix in garlic and cumin; then add green
chiles, tomato sauce, stock, and water. Bring to a boil, cover, reduce
heat, and simmer for 10 minutes.

3. Meanwhile, bake fried tortilla strips in a single layer in a preheated
325 degree F oven 8 to 10 minutes. Place heatproof soup bowls on baking
sheet in oven during last 5 minutes.

4. Remove hot soup bowls to a heatproof tray. Working quickly, divide hot
tortilla strips among the bowls. Top with cheese cubes. Ladle hot soup over
tortillas and cheese and serve at once.

5. Spoon in a little sour cream at the table, if desired.

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