Tortilla Soup

Recipe Ingredients

		Vegetable oil
1/2 cup	31g / 1.1oz	Chopped onion
1 cup	93g / 3.3oz	Garlic clove - minced (medium)
1/2 teaspoon	2.5ml	Chili powder
1/2 teaspoon	2.5ml	Ground cumin
1/8 teaspoon	0.6ml	Dried oregano leaves - crushed
1		Ready-to-serve chicken broth - (10 3/4 oz)
1		Soup can water
1/2 cup	31g / 1.1oz	Chopped tomato
1		Diced green chiles - (4 oz)
3		Corn tortillas
		Shredded Monterey Jack cheese

Recipe Instructions

In a 2-quart saucepan over medium-high heat, in 1 tablespoon hot oil, cook onion with garlic, chili powder, cumin and oregano until tender. Stir in chicken broth, water, tomato and chiles. Reduce heat to low; simmer 10 minutes or until hot.

Meanwhile, cut tortillas into thin strips. In a 10-inch skillet, heat 1/2-inch oil to 375 degrees. Fry tortilla strips, a few at a time, until crisp. Drain on paper towels.

To serve soup, place several tortilla strips in 3 serving bowls. Ladle soup into each bowl; sprinkle with shredded cheese. Serve immediately.

This recipe yields 3 servings.

Source:
Lynn Thomas on the http://www.prodigy.net Food BB

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