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Jarlsberg Tortilla Beef Soup

December 13, 2012

4 6-inch round corn tortillas, cut in ¼-inch strips

1 tablespoon vegetable or peanut oil plus additional oil for frying

1 large onion, chopped

3 – 4 cloves garlic, chopped

2 – 4 tablespoons chili powder, to taste

1/3 cup tomato paste

2 cups shredded leftover pot roast

6 cups beef broth

Small bunch cilantro: divide into chopped stems for soup with leaves reserved for topping

1-1/2 cups EACH corn kernels (frozen, thawed or canned) and black beans (rinsed, drained)

2 cups seeded, chopped plum tomatoes

1-1/2 cups shredded Jarlsberg or Jarlsberg Lite cheese

Garnish:  Sliced avocado, additional shredded Jarlsberg cheese, lime wedges

In small saucepan, fry batches of tortilla strips* in ½-inch hot oil, using tongs to squeeze strips together to make squiggly shapes.  When strips turn light brown, transfer to paper towels to drain.

In large heavy pot, heat 1 tablespoon oil and saute onion and garlic until soft; add chili powder and tomato paste.  Cook on medium low heat, 2 minutes, stirring.  Add meat, cilantro stems (1/2 cup) plus 2 cups liquid.  Cover, simmering for 10 minutes or until flavors blend.  Set aside.

When ready to serve, add remaining broth and bring to a boil.  Add corn, beans and tomatoes and heat until just warm.  Transfer to individual serving bowls, topping each with cheese, cilantro leaves and tortilla strips.  Pass the garnishes.  Serves 4 – 6.

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