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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
6 corn tortillas, cut into 1/4-inch strips |
3 tablespoons vegetable oil |
8 cups chicken broth |
2 medium-size firm, ripe tomatoes, peeled and chopped |
8 green onions, chopped |
1/4 cup grated parmesan cheese |
Directions:
1. Sauté tortilla strips in oil over low heat; drain and set aside.
2. Combine chicken broth, tomatoes, onion, and tortilla strips in a large Dutch oven. Bring to a boil; reduce heat, and simmer 20 minutes. Spoon soup into individual serving bowls, and sprinkle with cheese.
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