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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This sounds so wonderful, however, if I made a batch of this I'd be the only one in my house eating it. I'm placing it here for safe-keeping and hope that someone will prepare it and let me know just how good it is. I found this in Southern Living Magazine. Ingredients:
5 medium yellow onions, thinly sliced (about 3 lbs.) |
4 (14 1/2 ounce) cans chicken broth, divided |
2 cloves garlic, minced |
1 teaspoon ground cumin |
1/2 teaspoon ground coriander |
1/2 teaspoon dried oregano |
2 (14 1/2 ounce) cans beef broth |
1 (10 ounce) can diced tomatoes and green chilies |
2 tablespoons ground chipotle chile pepper |
1 1/4 cups shredded monterey jack pepper cheese |
1/3 cup chopped fresh cilantro |
6 6-inch corn tortillas |
vegetable oil cooking spray |
salt |
Directions:
1. Combine onions, 1 cup chicken broth, minced garlic and next 3 ingredients in a Dutch oven over medium heat; cook, stirring occasionally, 25 to 30 minutes or until most of the liquid evaporates; increase heat to medium-high and cook, stirring often to loosen particles from bottom of pan, 15-20 minutes or until onions are caramel colored.
2. Stir in beef broth, tomatoes and green chiles, chipotle pepper and remaining chicken broth; bring to a boil over high heat; reduce heat and cook, stirring often, 15-20 minutes.
3. Ladle soup into 6 bowls; sprinkle evenly with cheese, Tortilla strips and chopped cilantro.
4. Tortilla strips: cut 6 corn tortillas into 1 1/2-inch strips; coat with vegetable cooking spray; place on a baking sheet and bake at 400° for 5 minutes; stir and bake 5 more minutes or until crisp; sprinkle with salt.
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