12 corn tortillas, (about 6-inch diameter)
2 tablespoons olive oil
1 cup onion, chopped
1 jalapeño chile, finely chopped
1 Anaheim chile, chopped
1 clove garlic, finely chopped
1 pound tilapia fillets cut in 1-inch pieces,
or beef chuck, cut in small cubes,
or ground beef
2 tablespoons
Chef Paul Prudhomme's Fajita Magic®
1 (14 oz) can diced tomatoes
1 (14 oz) can tomato sauce
1 (5 oz) can chopped green chilies, mild
2 cups chicken stock
2 tablespoons light brown sugar
1 tablespoon
Chef Paul Prudhomme's Magic Pepper Sauce®
TOPPING
2 cups grated sharp cheddar cheese
Cut the tortillas into very narrow strips and cut the strips into 1-inch lengths. Set aside.
In a medium size pot, heat the oil until it begins to smoke. Add the onion, jalapeño, Anaheim and the garlic.
Stir well until the onions begin to brown on the edges, about 5 minutes. Add the fish (or meat) and the
Fajita Magic. Cook, stirring constantly, until the seasonings begin to darken, 2 to 3 minutes. Add the diced
tomatoes, tomato sauce, canned green chilies, chicken stock, brown sugar and Magic Pepper Sauce.
Stir well and simmer until the fish (or meat) is cooked and tender, about 30 minutes. Add the tortilla strips and cook,
stirring frequently, until the tortilla strips are tender and the mixture is thickened, about 10 minutes.
To finish the soup, put 2 cups of soup in each ovenproof soup bowl. Top with ½ cup of the cheddar cheese.
Place in a very hot oven or under a broiler until the cheese is lightly browned and bubbly. Serve immediately.
Copyright © 2000 by Paul Prudhomme
