Ingredients

  • 1 medium tomato, quartered
  • 1 (14.5 ounce) can whole peeled tomatoes with juice
  • 1 small onion, quartered
  • 1 garlic clove
  • 2 (10.5 ounce) cans condensed chicken broth, undiluted
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1 tablespoon minced fresh cilantro
  • 6 (6 inch) corn tortillas
  • 1/4 cup cooking oil
  • Sour cream
  • Shredded Cheddar or Monterey Jack cheese

Directions

Place tomatoes, onion and garlic in a blender or food processor; blend until smooth. Transfer to a large saucepan. Add the chicken broth and seasonings; bring to a boil. Reduce heat and simmer for 3 minutes. Cut tortillas into 1/4-in. strips; fry in hot oil until crisp and brown. Drain. Ladle soup into bowls; top with tortilla strips, sour cream and cheese.