|Cooking with Gabby many years ago!|
You will need:
3 tsp vegetable oil
4 corn tortillas (or I just used tortilla chips)
1 medium onion, chopped
2 cans (14oz each) vegetable broth
1 can (10 oz) chopped tomatoes and chilies, undrained (I think this is where some of the heat comes from)
1 Tablespoon lime juice
1 Tablespoon chopped fresh cilantro or parsley (I used cilantro because I love the way Chipotle's rice tastes)
- In a 2-quarts saucepan, heat 2 teaspoons of the vegetable oil over med-high heat. cut the tortillas into strips and cook them for about half a minute until crisp and golden brown. remove and drain on paper towels. (I skipped this step and just used tortilla chips)
- In the saucepan you just used, add the remaining teaspoon of veggie oil and cook the chopped onion until tender
- stir in the broth and tomatoes. Heat to boiling. Reduce heat to low and simmer uncovered for 20 minutes
- stir in lime juice and cilantro. Be careful with cilantro...it add some zing!
We added cheese and sour cream and served along with some cheese quesadillas for a delicious and hearty winter meal.
check out this recipe and LOTS more in the Easy Everyday Vegetarian. LOVE IT!