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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


  1. 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.
  2. 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.
  3. Ladle soup into four bowls. Top soup with tortilla strips and cheese.
Course: Dinner

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