Tortilla Soup

• 1 medium tomato, quartered
• 1 (14 1/2 oz.) can whole peeled tomatoes with liquid
• 1 small onion, quartered
• 1 garlic clove
• 2 cans (10 1/2 oz. each) condensed chicken broth (undiluted)
• 1/2 tsp. chili powder
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. grated coriander
• 1/4 tsp. grated cumin
• 1 Tbsp. minced fresh cilantro or parsley
• 6 corn tortillas (6-inch)
• 1/4 c. cooking oil
• sour cream
• shredded Cheddar Jack cheese

1. Place tomatoes, onions and garlic in blender or food processor; blend until smooth.
2. Transfer to a large saucepan.
3. Add chicken broth and seasonings.
4. Bring to a boil.
5. Reduce heat and simmer 3 minutes.
6. Cut tortillas into 1/2-inch strips.
7. Fry in hot oil until crisp and brown.
8. Drain.
9. Ladle soup into bowls.
10. Top with tortilla strips, sour cream and cheese.

tomato, tomatoes, onion, garlic, chicken broth, chili powder, salt, pepper, grated coriander, grated cumin, fresh cilantro, corn tortillas, cooking oil, sour cream, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=793424 (may not work)