INGREDIENTS
1
tablespoon vegetable oil
1
small onion, chopped
2
small cloves garlic, minced
3‑1/2
cups chicken broth
1‑1/2
cups tomato juice
1
cup chopped tomatoes
1
can (4 ounces) diced green chilies, drained
2
teaspoons Worcestershire sauce
1
teaspoon ground cumin
1
teaspoon chili powder
1
teaspoon salt
1/8
teaspoon black pepper
3
corn tortillas, cut into 1-inch strips
1
cup whole kernel corn
1
pound grouper fillets, washed, patted dry and cut into 1-inch cubes
Fresh parsley sprigs and jalapeño pepper* rings for garnish
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
PREPARATION:
- Heat oil in large saucepan over medium-high heat. Add onion and garlic and cook until softened. Stir in broth, tomato juice, tomatoes, chilies, Worcestershire, cumin, chili powder, salt and pepper. Bring soup to a boil; cover and simmer 10 minutes.
- Add tortillas and corn to broth mixture; cover and simmer 8 to 10 minutes.
- Stir in grouper. Do not cover. Continue to simmer until fish is opaque and flakes easily when tested with fork.
- Garnish, if desired. Serve immediately.
This recipe appears in:
Mexican
