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Cheesy Tortilla Soup

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Serves 4 |

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Ingredients:

1 can tomatoes, undrained, 8 oz.

1 onion, coarsely chopped

1 clove garlic

2 tablespoons cilantro, diced

1/4 teaspoon sugar

4 cups vegetable broth

6 tortillas, 6-inch

1 1/2 cups shredded Monterey Jack cheese

Cooking oil, for frying

Directions:

Place undrained tomatoes, onion, garlic, cilantro and sugar into a blender. Cover and blend until almost smooth. Pour into a large saucepan. Add in vegetable broth. Bring to a boil, then cover and simmer for 20 minutes.
While soup is simmering, cut tortillas into small strips. Heat oil in a pan. Fry strips for about a minute, until crisp and lightly browned. Transfer tortilla strips to paper towels.
Ladle soup into four bowls. Top soup with tortilla strips and cheese.

Cooking Method:	Boil
Course:	Lunch

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