Tortilla Soup

By eliorakiah

Ingredients

• 1 yellow onion, finely chopped
• 4 tablespoons butter
• 4 cloves garlic, smashed with salt
• 3 tablespoons fresh cilantro, chopped
• 4 cups kernel corn, fresh or defrosted frozen
• 8 to 10 cups chicken stock
• 8 oz. tomato sauce
• 2 teaspoons cumin
• Salt to taste
• Black pepper to taste
• Cayenne to taste
• 10 to 12 flour tortillas
• 5 oz. Monterey Jack cheese, grated
• Oil for frying tortillas

Details

Servings 6

Preparation

Step 1

Saute onion in butter until soft. Add garlic and corn and cook another 2 to 3 minutes. Add remaining ingredients and bring to a boil. Reduce heat and simmer 15 minutes. Meanwhile cut tortillas into eighths, then fry in hot oil until crisp. Remove from oil and drain on paper towels. Grate cheese. Serve soup with several tortilla chips and about two tablespoons of grated cheese in each bowl.