Recipe: Mexican Soup with Egg Strips

MEXICAN SOUP WITH EGG STRIPS

2 cans (14 1/2 ounces each) ready- to-serve chicken broth
1 (14 1/2 ounce) can tomatoes
1 (15 3/4 ounce) can chili beans in sauce
1 (4 ounce) can chopped green chilies, drained
1/2 cup chopped onion
1 clove garlic, minced
2 teaspoons red wine vinegar
1/4 teaspoon ground red pepper
6 eggs
1/3 cup water
1 tablespoon butter
1/3 cup (1 1/3 ounces) shredded Monterey Jack cheese
Fresh cilantro leaves (optional, for garnish)

Combine broth, tomatoes, beans, chilies, onion, garlic, vinegar and ground red pepper in large saucepan. Bring to a boil over high heat, stirring to break up tomatoes. Reduce heat to low. Simmer 15 minutes.

Meanwhile, beat eggs with water in medium bowl. Heat butter in 10-inch skillet over medium heat until hot enough to sizzle a drop of water. Pour eggs into pan. Cover and cook over low heat 12 to 15 minutes or until eggs are set. Remove from heat. Let stand until cool enough to slice into 1/2-inch strips. Cut strips into 1- to 2-inch lengths.

Ladle about 1 cup of the soup into each of 6 bowls. Top each with 1/2 cup of the egg strips (place on top in a spoke design) and a scant tablespoon of the cheese. Garnish with a cilantro leaf, if desired. Serve immediately.

Makes 6 serving
Source: American Egg Board