Tortilla Soup - cooking recipe

Ingredients

1 medium tomato, quartered
1 (14 1/2 oz.) can whole peeled tomatoes with liquid
1 small onion, quartered
1 garlic clove
2 cans (10 1/2 oz. each) condensed chicken broth (undiluted)
1/2 tsp. chili powder
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. grated coriander
1/4 tsp. grated cumin
1 Tbsp. minced fresh cilantro or parsley
6 corn tortillas (6-inch)
1/4 c. cooking oil
sour cream
shredded Cheddar Jack cheese

Preparation

Place tomatoes, onions and garlic in blender or food processor; blend until smooth.
Transfer to a large saucepan.
Add chicken broth and seasonings.
Bring to a boil.
Reduce heat and simmer 3 minutes.
Cut tortillas into 1/2-inch strips.
Fry in hot oil until crisp and brown.
Drain.
Ladle soup into bowls.
Top with tortilla strips, sour cream and cheese.