I remember their Chicken Tortilla soup. It was a new taste sensation, I believe. I would love to see that recipe if it still exists. And I think others would as well. Thanks for the memory, Tej!
My colleague, Renae Krull, recreated this Tortilla Soup (circa 2001) after our many team lunches at Mondos in West Des Moines.
Soup
Big can of chicken broth (2 quart)
28 oz can diced tomatoes or 2 cans 14 oz size (Do not drain)
4 cups diced precooked chicken
1 packet Fajita seasoning mix (use as much or as little to taste)
2 T. Olive oil
Optional ingredients (Brussel sprouts, I added 5-6 fresh sprouts cut in half to mine. Diced zucchini with no seeds would be good too.)
Topping
Package of 4 cheese blend finely shredded cheese
Sour cream
2 - 4 Flour Tortilla Shells
Bring top ingredients to a boil in large pot. Cover and simmer 1 hour.
On cookie sheet brush shells with olive oil, cut tortilla shells into strips using pizza cutter. Bake at 400 degrees 8 - 10 minutes until crisp and lightly browned.
To serve, dish in bowls, top with shredded cheese and a dollop of sour cream. Insert 3-4 tortilla strips. Makes 6-8 servings
I'm assuming this is a modification from the very ORIGINAL recipe....or was there "quick-cooking" oats in 1920s/1930s?
Quick-cooking oats were developed by Quaker Oats in 1922. Thanks for reading the story and for your question, Kathy.
Thank you for the clarification! I learn something new every day. And now I have a new, easy recipe!
Mondo’s! And yes! I remember their oatmeal pie. Fun story!
Thanks, Wini. It seemed that everyone went to Mondo's...and probably had the Oatmeal Pie.
I miss Mondo's Chicken Tortilla soup. A coworker once reverse-engineered the recipe and it deserves to be found amongst decades-old emails.
Mondo’s was the first place I had tortilla soup! It was great.
I remember their Chicken Tortilla soup. It was a new taste sensation, I believe. I would love to see that recipe if it still exists. And I think others would as well. Thanks for the memory, Tej!
My colleague, Renae Krull, recreated this Tortilla Soup (circa 2001) after our many team lunches at Mondos in West Des Moines.
Soup
Big can of chicken broth (2 quart)
28 oz can diced tomatoes or 2 cans 14 oz size (Do not drain)
4 cups diced precooked chicken
1 packet Fajita seasoning mix (use as much or as little to taste)
2 T. Olive oil
Optional ingredients (Brussel sprouts, I added 5-6 fresh sprouts cut in half to mine. Diced zucchini with no seeds would be good too.)
Topping
Package of 4 cheese blend finely shredded cheese
Sour cream
2 - 4 Flour Tortilla Shells
Bring top ingredients to a boil in large pot. Cover and simmer 1 hour.
On cookie sheet brush shells with olive oil, cut tortilla shells into strips using pizza cutter. Bake at 400 degrees 8 - 10 minutes until crisp and lightly browned.
To serve, dish in bowls, top with shredded cheese and a dollop of sour cream. Insert 3-4 tortilla strips. Makes 6-8 servings
This is great, Tej! Thank you! I've sent an email to you about this....