Mexican Soup and Salad

[charisstoma]

From the People of Mexico and their Food by Ann L. Burckhardt Capstone Press c.1996

Tortilla Soup
servings 4

1 small onion, chopped
2 cloves garlic, minced
2 T oil
2 T flour
4 C beef or chicken broth
4 oz can green chiles
1/3 C tomato paste
1 t thyme
6 corn tortillas
corn oil
½ c Monterrey Jack cheese, shredded

Heat 2 T oil in sauce pan, Add onion and garlic. Cook and stir about 2 minutes. Add flour. Mix well.
Stir in broth, chiles, tomato paste, and thyme. Cover pan. Simmer for 30 minutes.

Bean- Pepper Salad
servings 4

15 oz can beans (black, kidney, pinto, or garbanzo) or a combination
1 red or green pepper, chopped
¾ C celery, chopped
3 green onions, sliced
1/3 C bottled herb or Italian dressing
½ t chili powder

Drain beans and rinse with cold water.
Put all ingredients in a bowl. Toss so seasonings coat the vegetables.
Cover bowl and chill in refrigerator for 2 to 3 hours. Stir once or twice.

Cut tortillas into strips, Heat corn oil 1 inch deep in heavy skillet. Fry tortilla strips until crisp and golden. Drain on paper towels.

Divide cheese among 4 bowls. Pour soup over cheese. Divide tortilla strips and add to soup.