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Cheesy Tortilla Soup
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.
| Course: | Lunch |
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