Crispy Tortilla Soup

• 1 tablespoon Land O Lakes Butter, melted
• 2 (10-inch) flour tortillas
• 1 tablespoon Land O Lakes Butter
• 1 small (1/2 cup) onion, chopped
• 1/2 to 1 jalapeno chile pepper, seeded, chopped
• 1 teaspoon finely chopped fresh garlic
• 1 teaspoon ground cumin
• 2 (14-ounce) cans chicken broth or vegetable broth
• 1 (14.5-ounce) can diced tomatoes
• 1 tablespoon fresh lime juice
• 1/2 cup shredded Monterey Jack cheese
• 2 tablespoons fresh chopped cilantro

1. Heat oven to 375F.
2. Brush 1 tablespoon melted butter on both sides of each tortilla.
3. Cut tortillas into 2 1/2x1/4-inch strips.
4. Place onto baking sheet.
5. Bake, stirring occasionally, 5-7 minutes or until light golden brown.
6. Melt 1 tablespoon butter in 2-quart saucepan until sizzling; add onion, jalapeno, garlic and cumin.
7. Cook over medium-high heat 3-4 minutes or until onion is softened.
8. Add broth and tomatoes.
9. Continue cooking 4-6 minutes or until mixture just comes to a boil.
10. Reduce heat to medium-low.
11. Cover; cook, stirring occasionally, 15 minutes.
12. Stir in lime juice.
13. Place 2 cups soup in 5-cup blender container or food processor bowl.
14. Cover; blend on Low 30-60 seconds or until smooth.
15. Repeat with remaining soup.
16. Top soup with tortilla strips, shredded cheese and cilantro.

butter, flour tortillas, butter, onion, chile pepper, fresh garlic, ground cumin, chicken broth, tomatoes, lime juice, shredded monterey jack cheese, cilantro

Taken from www.landolakes.com/recipe/54/crispy-tortilla-soup (may not work)