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Aztec Soup
2 c. consommé
2 c. 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 taste)
3/4 lb. corn tortilla chips, crumbled
1/2 lb. Monterey Jack cheese, cut into half-inch (or smaller) cubes.
Mix soups and bring to a boil. Fill each soup bowl about 1/3 full with crumbled tortilla chips. Place a layer of cheese cubes on top of the chips. Put one or two spoonfuls of diced, drained chilies on top of the cheese. When ready to serve, ladle boiling soup on top of the mixture in the soup bowls. Do not stir. Serve immediately. Serves 6.
Bread deals with living things, with giving life, with growth, with the seed, the grain that nurtures. It is not coincidence that we say bread is the staff of life.
~Lionel Poilane
Don't put oil in the water to boil pasta; the oil will prevent the sauce from sticking to the pasta.
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