Taxco Miner's Soup

Submitted by Shauna Hinckley
(sort of a fast, liquid red enchilada!)


1 Tablespoon olive oil
1 medium onion, slivered thinly
1 small clove garlic, minced
¼ lb. cheese, cubed or grated
Tortilla chips or 4 corn tortillas cut in strips and fried in oil or baked
½ teaspoon ground cumin
2 canned green chiles, chopped (or use fresh/frozen Anaheim pepper)
1 large can (14 oz.) tomato sauce
2 cups chicken broth
1 cup water

Optional additions:
Cooked ground beef
Sour cream
Cooked corn
Chopped scallions, olives, avocado

Yield: 4 servings (6-8 cups) Time to prepare: 30 – 45 min.

(If you are frying your own tortilla strips, cut tortillas and fry in salad oil at 350 –375 F. for 2 min and drain and hold warm on paper towels.)

Heat olive oil, sauté onion, pepper, garlic, & cumin. Add tomato sauce, broth, and water. Bring to boiling, cover, reduce heat and simmer for 10 minutes. Serve in warm bowls with cheese and tortilla in bottom and soup ladled over top with desired additions or garnish. (I often chop chicken and sauté it in the first step. Yum!)