Tex- Mex Tortilla Soup
Source of Recipe
tupperware
List of Ingredients
1 pound lean boneless pork loin
2 cups water
2 14 1/2 oz can chicken broth
1 14 1/2 oz can Mexican style stewed tomatoes, cut up
1 14 1/2 or 16 oz can 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
3 cups coarsely crushed tortilla chips (4 ounces)
4 ounces Monterey Jack cheese, shredded (1 cup)Recipe
Cut pork into think 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 about 5 minutes. Add hominy or corn, chilies, chili powder and cumin. Simmer, covered for about 10 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. Serves 6.
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