Corn Tortilla Soup

• Soup:
• 2 onions, peeled and quartered
• 2 tomatoes, cored and quartered
• 1 teaspoon vegetable oil
• 1 1/2 teaspoons dried oregano
• 1 1/2 teaspoons ground cumin
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• Toppings:
• 3 (6-inch) corn tortillas, cut into 1/4-inch strips
• 1 1/2 cups shredded cooked chicken breast (about 6 ounces)
• 1/2 cup (2 ounces) shredded part-skim Oaxaca cheese or reduced-fat Monterey Jack cheese
• 6 lime wedges

1. To prepare soup, combine the onions and tomatoes in a blender or food processor, and process until smooth. Heat oil in a Dutch oven over medium-high heat until hot. Add the dried oregano, ground cumin, and minced garlic, and saute 10 seconds. Add pureed onion mixture to pan (mixture will boil vigorously), and cook 1 minute. Stir in Chicken Stock and salt; bring the mixture to a boil. Reduce heat, and simmer 15 minutes.
2. Preheat oven to 350u0b0.
3. To prepare toppings, place the tortilla strips in a single layer on a jelly-roll pan. Bake at 350u0b0 for 12 minutes or until tortilla strips are toasted.
4. Ladle soup into each of 6 bowls, and top with the baked tortilla strips, shredded chicken, and cheese. Serve with lime wedges.

onions, tomatoes, vegetable oil, oregano, ground cumin, garlic, salt, toppings, corn tortillas, chicken, oaxaca cheese, lime wedges

Taken from www.myrecipes.com/recipe/corn-tortilla-soup (may not work)