Debbie.D.,.AL (5:44:40 PM) :

TORTILLA SOUP

1 medium tomato, quartered
1 can (14 1/2 oz.) whole peeled tomatoes with liquid
1 small onion, quartered
2 cans (10 1/2 oz. each) condensed chicken broth, undiluted
1 T. minced fresh cilantro
1/2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground coriander
1/4 tsp. ground cumin
6 corn tortillas (6-inch)
1/4 cup cooking oil
Shredded Cheddar/Monterey Jack cheese

Place tomatoes, onion, and garlic in a blender or food processor; blend until smooth. Transfer to a lare saucepan. Add the chicken broth and seasonings; bring to a boil. Reduce heat and simmer for 3 minutes. Cut tortillas into 1/4" strips; fry in hot oil until crisp and brown. Drain. Ladle soup into bowls; top with tortilla strips, sour cream, and cheese. YIELD: about 4 servings (5 cups).