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Posted by AllieK - November 05, 2004
Luby's Tortilla Soup
Yield: 1 Serving
Ingredients
3 qt rich chicken broth
1 1/2 can whole, peeled tomatoes
2 3/4 tsp. cumin (ground cominos)
1/2 clove garlic, minced
1 Tbls. plus 1 tsp. Salt
2 1/2 tsp. black pepper, freshly ground
1 1/2 can cream-style corn
3 1/2 cup American cheese, shredded
1/2 cup cornstarch
1 cup water, cool
1 lb ground beef
1/3 c white onion, finely chopped
9 oz corn tortillas, cut into 1x3-in strips, divided
2 Tbls. oil
Instructions
In a large kettle, bring the chicken broth to a boil. Crush the tomatoes by hand and add them to the broth. Add the cumin, garlic, salt, pepper, corn, and cheese.
In a small bowl or measuring cup, dissolve the cornstarch in the water. Add the mixture to the boiling soup slowly while stirring constantly. Let the soup simmer for 10 minutes.
Meanwhile, in a skillet, saute the ground beef and onions. Drain off
the grease.
Remove the soup from the heat. Add the cooked ground beef mixture and half of the tortilla strips to the soup.
In the skillet heat the oil, add the remaining strips, and fry until crisp. Drain the strips on paper towels. Garnish the soup with the tortilla strips when serving.
Makes 14 (1-1/2 cup) servings.
Recipe: Luby's Cafeterias
Luby's Tortilla Soup
Yield: 1 Serving
Ingredients
3 qt rich chicken broth
1 1/2 can whole, peeled tomatoes
2 3/4 tsp. cumin (ground cominos)
1/2 clove garlic, minced
1 Tbls. plus 1 tsp. Salt
2 1/2 tsp. black pepper, freshly ground
1 1/2 can cream-style corn
3 1/2 cup American cheese, shredded
1/2 cup cornstarch
1 cup water, cool
1 lb ground beef
1/3 c white onion, finely chopped
9 oz corn tortillas, cut into 1x3-in strips, divided
2 Tbls. oil
Instructions
In a large kettle, bring the chicken broth to a boil. Crush the tomatoes by hand and add them to the broth. Add the cumin, garlic, salt, pepper, corn, and cheese.
In a small bowl or measuring cup, dissolve the cornstarch in the water. Add the mixture to the boiling soup slowly while stirring constantly. Let the soup simmer for 10 minutes.
Meanwhile, in a skillet, saute the ground beef and onions. Drain off
the grease.
Remove the soup from the heat. Add the cooked ground beef mixture and half of the tortilla strips to the soup.
In the skillet heat the oil, add the remaining strips, and fry until crisp. Drain the strips on paper towels. Garnish the soup with the tortilla strips when serving.
Makes 14 (1-1/2 cup) servings.
Recipe: Luby's Cafeterias