Gather Ingredients : )
1 can 48 oz Swansons’ Regular Chicken stock
1 can 28 oz Las Palmas Mild Red Enchilada Sauce / 2 matching cans / water
2 cans regular Campbells tomato soup / 1 can water
3 TBSP Butter
handful of chopped Cillantro leaves
2 limes – quartered
36 pack of white or yellow corn Tortillas , sliced in thin strips ½” to 3/8” thin = 3” long
1 LB grated Mozzarella Cheese ( or better , get fancy with Mexican cheese )the one that crumbles and tastes a bit like Parmesan & use both
Crisco Shortening ( NOT Vegetable Oil )
( Optional : Green Onions / Scallions , Avocado , Sour Cream )
In a large Pot add the stock , sauce and soup bases with water indicated , also add Butter and Cillantro , bring to a boil , turn down to simmer .
Fry thin pre-cut tortilla strips .
To serve , select LARGE soup bowl , 1 large handful of tortilla strips ( 1+ Cup) , handful of grated cheese ( ½ Cup ) , ladle over soup from pot . squeeze 1 or 2 of the quartered limes into the Soup just before eating it . ENJOY ! This is a spicy Soup !
Presentation is awesome with all extra ingredients , The Green Avacado slices with the White Sour Cream or Cream Cheeze dollop with a few Cilantro leaves on top of that melted Gooey Cheeze in the Dark red Soup and a few lime quarters on the small bowl/plate makes for a Mexican Flag colored presentation!
Everyone that has had this RAVES about it.
Optional items may include diced green onions , avocado slices , a dollop of Sour cream , additional Cillantro , a pickled hot pepper( I like to add those little yellow ones called Chilitos Encortidos' ) ( sp) , or make it a meaty soup by adding some shredded chicken meat.
( This recipe was tested and Certified to be Rose-Family approved and published on 5/13/2007 ) I should also disclose that this is a copy-cat of The La Parrilla Suiza Restaraunt chain )
