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Cheesy Tortilla Soup
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Serves 4 |
|1 can tomatoes, undrained, 8 oz.|
|1 onion, coarsely chopped|
|1 clove garlic|
|2 tablespoons cilantro, diced|
|1/4 teaspoon sugar|
|4 cups chicken broth|
|6 tortillas, 6-inch|
|1 1/2 cups shredded Monterey Jack cheese|
|Cooking oil, for frying|
- Place undrained tomatoes, onion, garlic, cilantro and sugar into a blender. Cover and blend until almost smooth. Pour into a large saucepan. Add in chicken 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.
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