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!
