Title: Tortilla Soup (Sopa De Tortilla)
Categories: Mexican Appetizer Soup
Yield: 8 Servings

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