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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a very good soup. Enjoy. Ingredients:
1 french bread, cut in 1 inch slices |
1/2 cup olive oil |
1 large bunch fresh cilantro, well washed |
5 green tomatillos, husks removed and washed |
2 green anahaim chilies (or use canned green chiles) |
1/2 small onion |
2 garlic cloves |
2 cups chicken broth |
1 teaspoon salt (to taste) |
1 (13 ounce) can evaporated milk |
1/2 cup monterey jack cheese, shredded |
Directions:
1. In a skillet with hot oil, fry bread slices until golden brown and set aside.
2. In the blender place cilantro, tomatillos, green chiles, onion
3. and garlic cloves adding one cup of chicken broth and blend to make a pureé.
4. Fry this mixture in the same skillet where the bread was fried. Add chicken broth and simmer until reduced and thickens a little.
5. Add evaporated milk. Let it simmer for about 10 minutes and rectify the salt. (If it looks too thick, add some more chicken broth).
6. Serve warm with bread slices and shredded white cheese on top.
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