6 Six inch corn tortillas
1/4 cup Vegetable oil
1/4 cup Water
1 medium Tomato, quartered
1 Onion, cut in quarters
1 Garlic clove
2 can Chicken Broth Cond. 10 3/4 oz
1 can Water, in soup can
1/4 tsp Ground Coriander
1/4 tsp Salt
1/8 tsp Pepper
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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. |
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