4 medium Corn Tortillas
1 tbsp. Canola Oil, plus extra for frying
1 small White Onion, finely chopped
2 cloves Fresh Garlic, crushed
1 (14 oz.) can Plum Tomatoes, drained
4 cups Chicken Broth/Stock
1 small bunch Fresh Cilantro
As needed Salt & Black Pepper
Cut tortillas in half and stack. Then cut into strips about ¾ inch wide. Using a heavy skillet, fill with oil to about ½ inch or so and heat over medium-high heat. In small batches, fry tortillas until crisp and golden brown. Remove carefully onto paper towels and set aside. Now using a heavy sauce pan over medium heat, bring tablespoon of oil to temperature and add the onion and garlic. Cook for about 2 to 3 minutes. Onions should be soft and translucent and garlic must not brown or burn. Chop tomatoes and add to the onion mixture. Pour in the chicken broth/stock and bring to a boil. Lower heat and simmer for 10 minutes. Chop cilantro leaves and add to soup. Set some aside to use as a garnish. Taste the soup and adjust taste with salt and pepper. Divide fried tortillas pieces among soup bowls and ladle soup into them. Garnish with remaining cilantro and serve.
Note: Some people may want to try flour
tortillas in place of the corn ones.
Note: If you like it spicy, add your favorite
items to meet your heat level.
Ideas for Future Efforts_____________________________________________