tortilla soup

By momofsixplus1

Ingredients

• 3-4 corn tortillas, cut into 1/4 inch strips
• cooking oil
• 1/2 tablespoon olive oil
• half onion, chopped
• 1 clove garlic, minced or crushed
• 1 can( 14 oz) whole tomatoes, pureed
• 2 cups chicken broth
• salt to taste
• 2 tablespoons fresh cilantro leaves, coarsely chopped
• 2 tablespoons grated monterey jack cheese

Preparation

Step 1

spread tortilla strips in single layer on baking rack. let stand, uncovered for 1 hour to dry. alternatively, place on baking sheet and dry in 200 degree oven for approximately 20 minutes.

into a frying pan over medium-high heat pour oil to a depth of 1/4 inch. when oil is hot but not smoking, fry tortilla strips just until firm but not brown or crispy. drain on paper towels.

in large saucepan, heat the 1/2 tablespoon olive oil;add onion and garlic. cook, stirring until onion is soft. add pureed tomatoes and chicken broth and bring to a boil. reduce heat and simmer for 10 minutes. add salt to taste and cilantro leaves.

divide tortilla strips among 4 serving bowls. ladle in the hot soup, top with grated cheese and serve at once.

makes 4 servings