Jarlsberg Tortilla Beef Soup
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.