Tortilla Soup

By akselden

Ingredients

• 8 corn tortillas
• vegetable oil
• 1/2 chopped onion
• 1 minced clove garlic
• 2 tomatoes
• 6 cups chicken stock
• 3-4 sprigs cilantro
• salt and pepper
• cheddar cheese

Details

Servings 6

Preparation

Step 1

Cut 8 corn tortillas into narrow strips (approx. 3/4" wide). Heat 1 cup vegetable oil in a skillet and fry the tortilla strips, a third at a time, until just crisp. Drain on paper towels.
Heat 3 tbsp vegetable oil in a saucepan, add 1 small chopped onion (1/2 cup) and 1 minced clove of garlic, gently fry for 2-3 minutes. So not to brown.

Peel and chop 2 tomatoes (1 cup). Add to onion and cook for 2 minutes. Stir in 6 cups chicken stock, add 3-4 sprigs cilantro and simmer for 10 minutes. Remove cilantro and season with salt and pepper if necessary. Add the tortilla strips and simmer for another 3-4 minutes. Serve with grated cheddar cheese.