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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/4 mittel | Onion; chopped Or 1 ts. minced onion |
| 2 | Garlic cloves; minced Or 1/4 ts. garlic powder |
| 2 Esslöffel | Oil, vegetable |
| 28 x ca. 30 g | Tomatoes, whole; blended |
| 10 1/2 x ca. 30 g | Broth, beef condensed Or 2 bouillon cubes & water |
| 10 1/2 x ca. 30 g | Broth, chicken condensed Or 2 bouillon cubes & water |
| 10 1/2 x ca. 30 g | Soup, tomato, condensed |
| 1 Tasse | water |
| 1/2 Tasse | Pace picante sauce |
| 2 Teelöffel | Sauce, Worcestershire |
| 1 Teelöffel | Cumin ground |
| 1 Teelöffel | chilli powder |
| 1/2 Teelöffel | Lemon pepper optional |
| 1 Teelöffel | Salt optional |
| 4 | Tortillas; corn (optional); cut into 1/2 inch wedges |
| 1/2 Tasse | Cheese, cheddar (2 oz); shredded (optional) |
| 2 x ca. 450 g | Stew meat, boneless (option) |
| 2 Tasse | Chicken mixture; (optional) from Chicken Flautas recipe |
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1. Cook onion, garlic, and stew meat (if using as main course), in oil in Dutch oven until onion is tender but not brown; drain well.
Add tomatoes (with juice) to Dutch oven with remaining ingredients except tortillas and cheese.
2. Bring to a boil; reduce heat. Simmer uncovered 1 hour.
3. Add tortillas; continue simmering 10 minutes. Ladle into soup bowls; sprinkle with cheese and serve with additional picante sauce.
**Note: This is so delicious, no one will believe how easy it is to make. My "variations" are listed as the "Or" in ingredients...found it to taste the same. I usually don't even mess with the tortillas and cheese. It tastes wonderful served with "Chicken Flautas"...or just make the chicken as indicated in the Flauta recipe (except chunk the chicken) and just toss into this soup! I think this could also easily be adapted to crockpot!
Note from Pace: This spicy, tortilla-topped soup owes its authentic south-of-the-border flavor to Pace picante sauce and slow, siesta-like simmering.
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