->Tortilla Soup 16 <-

2 whole (dried) New Mexico or California chiles

4 or more cloves garlic, chopped

1 medium red onion

4 tbs olive oil

vegetarian soup broth (enough for the water content)

6-8 cups of water

14 oz can mexican style stewed tomatoes

6 or more corn tortillas Grind up the chiles in coffee grinder or other apparatus or chop

finely. Saute the garlic, onion, and chiles in the olive oil. When

you like the way they look, add the rest of the ingredients, bring

to a boil and then simmer for 15 mins. or so. Chop the tortillas

into strips or any fancy shape you like and put the tort strips in

your bowl, then ladle the chunky broth over it. Add cayenne,

tabasco, or other hot stuff to suit.