Tortilla Soup

• 1 1/2 cups sliced red onions
• 1 clove garlic, minced
• 1 teaspoon olive oil
• 1/4 cup ground California or New Mexico chilies
• 1 teaspoon ground cumin
• 6 cups chicken or vegetable broth
• 1 1/2 cups frozen corn kernels
• 1 can (14 1/2 oz.) sliced regular or Mexican-style stewed tomatoes
• 5 corn tortillas (6 1/2 in.)
• 1/2 cup shredded jack cheese
• Fresh cilantro sprigs

1. In a 4- to 5-quart pan over medium-high heat, frequently stir onions, garlic, and oil until onions are limp, about 6 minutes; if necessary to prevent sticking, add 1 to 2 tablespoons water.
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 to 10 minutes to blend flavors.
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, clove garlic, olive oil, ground california, ground cumin, chicken, corn kernels, regular, corn tortillas, jack cheese, cilantro

Taken from www.myrecipes.com/recipe/tortilla-soup-16 (may not work)