My grandma submitted this recipe to her Mesa, AZ Westwood Ward cookbook. I typed it exactly as written. The one thing that didn't seem quite right in the recipe, was it said to fry the tortillas, then put it in the pan and add all the other ingredients. I did this, and the fried tortillas became mushy in the soup. I don't know that my grandmother intended this. Why fry it to have it be all mushy later? I wish it was a little more clear. So, next time I make this, I will fry the tortillas and put them as a garnish on top of the soup. The picture I took is with the tortillas all mushy in the soup. It still tasted good, but didn't have the best texture. Despite this, it was nice to think of my grandma, and wished she were here to show me how she really makes it.
LaVetta's Tortilla Soup
1 pkg. corn tortillas
1 onion
1 can green chilli
1 large can of tomatoes
1 qt. milk
3/4 lb. Mexican Cheese
"Break up tortillas; fry in shortening. Saute onions. Place tortillas in pan; add other ingredients. Heat slowly to boiling point. Do not boil. Salt and pepper to taste." -LaVetta Bushman
p.s. I added corn to the recipe to give it a little more texture. -Krisi Summers
