Tortilla Soup



1 8-ounce can petite diced tomatoes (plain)

1 medium onion, diced

1 clove garlic, minced (or 2;)

2 Tablespoons snipped cilantro or parsley

¼ teaspoon sugar

4 cups chicken broth

6, 6 inch tortillas

cooking oil

1 cup shredded Monterey jack or longhorn cheese


In blender, combine undrained tomatoes, onion, garlic, cilantro and sugar. Cover and blend until nearly smooth.

Pour into a large saucepan.

Stir in chicken broth.

Bring to boil. Reduce heat. Cover and simmer for 20 minutes.

Meanwhile, cut tortillas into ½ inch wide strips. Fry strips in ½ inch oil for 40 – 50 seconds or until crisp and lightly browned.

Drain on paper toweling.

Divide tortilla strips and cheese among 4 soup bowls.

Ladle soup over strips.

Serve immediately.

Note -You can buy pre-made tortilla strips, but making them fresh tastes so much better. It’s worth the extra few minutes!

OK, canned tomatoes are 15 oz. Make a mini batch of salsa with the rest. You’ll find a use for it!



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