My Uncle Harry, who lived in Mexico, loved cooking Mexican specialties. He got this recipe from an Acapulco chef. We’ve always loved it.

2 tablespoons olive oil

4 garlic cloves, coarsely chopped

4 corn tortillas, cut in to 6 wedges each, or 1 cup broken corn chips

1 quart rich beef stock

2 tablespoons chopped green chile or to taste

2 teaspoons ground mild chile

2 corn tortillas, cut into 1/4-inch strips and crisp-fried

1 cup shredded Monterey Jack cheese

1 jalapeno chile, thinly sliced

  1. Heat olive oil in 3-quart saucepan with a tight-fitting lid. Add garlic and cook briefly. Add tortilla pieces and fry, crushing with the back of a wooden spoon.
  1. When tortilla pieces are lightly browned, add beef stock, green chile, and 1 teaspoon of the ground chile. Simmer 10 minutes.
  1. To serve, ladle into soup bowls, then sprinkle each serving with ¼ of the tortilla strips and top each with ¼ cup of the shredded cheese and ¼ teaspoon of the ground chile. Heat briefly in oven until cheese melts. Top each bowl with jalapeno chile slices.

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