Tortilla Soup - cooking recipe

Ingredients

10 corn tortillas, chopped
1/2 c. corn oil
3 garlic cloves, pureed
6 oz. ground cumin (yes, we mean it)
16 c. chicken stock
10 ripe tomatoes, finely diced (may use canned tomatoes)
4 large onions, pureed
2 fresh or canned jalapeno peppers
salt and pepper to taste

Preparation

Heat oil in skillet until hot.
Add tortillas and fry until crispy.
Add tomatoes, garlic, onions, cumin and jalapenos.
Cover and cook until tender.
Add chicken stock and cook 45 minutes to 1 hour.
Can be placed in blender and pureed or eaten as is.
Serve hot.
Great on a cold night.