SOUP-AZTEC(SP)           USENET Cookbook           SOUP-AZTEC(SP)
     SOUP-AZTEC - Aztec soup: a simple cheese, tomato, 
and beef
     I got this recipe from my mother, who got it from 
a friend
     in Tucson, Arizona.  The recipe is extremely simple 
     extremely quick. I like to serve it with Mexican 
     salad (SALAD-MEXICAN).
INGREDIENTS (Serves 4-6)
     2 cups    consommé
     2 cups    cream of tomato soup (use the recipe 
of your
               choice, or open a can)
     4 oz      green chilies, diced (or use more or 
less, to
     1/4 lb    corn tortilla chips, crumbled
     1/2 lb    Monterey Jack cheese, cut into half-inch 
               smaller) cubes.
          (1)  Mix soups and bring to a boil.
          (2)  Fill each soup bowl about 1/3 full with 
               tortilla chips.  Place a layer of cheese 
cubes on
               top of the chips. Put one or two spoonfuls 
               diced, drained chilies on top of the 
          (3)  When ready to serve, ladle boiling soup 
on top of
               the mixture in the soup bowls. Do not 
stir. Serve
     The boiling soup melts the cheese, but it also 
begins to
     make the chips soggy as soon as you pour it on. 
If you chop
     the cheese into finer cubes, it will melt more 
quickly, but
     if you chop it too fine, or if you grate it, then 
the cheese
     will form a layer on top of the soup instead of 
remaining as
     disctinct chunks.
     Difficulty: easy.  Time: 5 minutes preparation. 
     no need to measure.
     Loretta Guarino Reid
     DEC Western Software Laboratory, Palo Alto, California, 
USA   -or- decwrl!guarino
     From: bill@hppsd2 (Bill Turner)
     Subject: RECIPE: Sourdough French Bread
     Date: 31 Jan 86 05:13:20 GMT
     Organization: Hewlett-Packard PSD, Santa Clara 
     Approved: reid@glacier.ARPA
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