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    Tex-Mex Tortilla Soup

    Source of Recipe


    List of Ingredients

    1 pound lean boneless pork loin
    2 cups water
    2- 14 1/2 ounce cans chicken broth
    1- 14 1/2 ounce can Mexican style stewed tomatoes, cut up
    1 14 1/2 or 16 ounce golden or white hominy or whole kernel corn,drained
    1 4 ounce can whole green chilies, drained, seeded, and cut into bite size strips
    1 to 2 teaspoons chili powder
    1/2 teaspoon ground cumin
    3 cups coarsely crushed tortilla chips (4 ounces)
    4 ounces Monterey Jack cheese, shredded (1 cup)


    Cut pork into thin bite-size strips about 2 inches long and 1/2 inch wide; set aside. In a dutch oven combine water, chicken broth and stewed tomatoes. Bring to boiling. Add pork and reduce heat. Simmer, covered for 5 minutes. Add hominy or corn, chilies, chili powder and cumin. Simmer, covered for 10 more minutes.

    To serve, divide tortilla chips among 6 cereal bowls. Ladle soup over chips. Sprinkle with cheese. Garnish with sprigs of cilantro or parsley and lime wedges if desired.




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