TORTILLA SOUP (VEGETARIAN)

TORTILLA SOUP

  (SOPA DE TORTILLA)

6 Six inch corn tortillas

1/4 c Vegetable oil

1/4 c Water

1 md Tomato, chopped

1 Onion, chopped

1 Garlic clove, chopped

2 cn Vegetable Broth Cond. 10 3/4 oz

1 can water

1/4 ts Ground Coriander

1/4 ts Salt

1/8 ts Pepper

Chili Powder to taste

Cilantro

Servings: 8

Cilantro/ Jack / Cheddar Cheese Grated

(OPTIONAL)

Cut tortillas into 1/4 inch strips. Heat oil in

10-inch skillet until hot.

Fry 1/4 of the tortilla strips at a time over medium heat, stirring

occasionally, until crisp and brown, about 3 minutes.

Drain on paper towels.

Place 1/4 cup water, the tomato, onion and garlic in

blender container.

 Cover and blend on high speed until

smooth.

Heat tomato mixture, chicken broth, 1 can

water, the coriander, salt, pepper and chili powder to

boiling in a 3 quart saucepan.

 Cook uncovered for 3

minutes.

Sprinkle each serving with cheese and

tortilla strips and cilantro.