Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Six inch corn tortillas 2 cn Chicken Broth Cond. 10 3/4
1/4 c Vegetable oil -oz
1/4 c Water 1 cn Water, in soup can
1 md Tomato, quartered 1/4 ts Ground Coriander
1 Onion, cut in quarters 1/4 ts Salt
1 Garlic clove 1/8 ts Pepper

Servings: 8

Sprig mint (optional) Jack / Cheddar Cheese Grated

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
mint sprig to boiling in a 3 quart saucepan. Cook uncovered for 3
minutes. Sprinkle each serving with cheese and tortilla strips.

Posted by Debbie Tillman. Courtesy of Fred Peters.

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