Tortilla Soup

• 1 1/2 cups sliced red onions
• 1 clove garlic minced
• 1 tsp olive oil
• 1/4 cup ground CA or New Mexico chilies
• 1 tsp ground cumin
• 6 cups chicken or vegie broth
• 1 1/2 cups frozen corn kernels
• 1 can sliced regular or Mexican style stewed tomatoes ( 14 1/2 ozs)
• 5 corn tortillas (6.5 inch)
• 1/2 cup shredded jack cheese
• Fresh cilantro sprigs

1. 1. In a 4-5 qt sauce pan over medium high heat. frequently stir onions, garlic and oil until onions are limp, about 6 mins, if necessary to prevent sticking add 1-2 tablespoons of water.
2. 2. Add chilies and cumin stir 30 seconds, then mix in broth, corn and tomatoes Cover and bring to a boil over high heat, reduce heat and simmer 5-10 mins to blend flavors
3. 3. Stack tortillas cut in half, stack again and slice crosswise into 1/4 inch wide strips. Place strips in soup bowls. Ladle soup on top, sprinkle with cheese and garnish with cilantro

red onions, garlic, olive oil, ground ca, ground cumin, chicken, corn kernels, regular, corn tortillas, jack cheese, cilantro

Taken from www.epicurious.com/recipes/member/views/tortilla-soup-51237351 (may not work)