Mexican Cheese Soup - cooking recipe

Ingredients

1 (14 1/2 oz.) can tomatoes, chopped
1/2 c. chopped onion
2 cloves garlic, minced
1 lb. Mexican Velveeta cheese spread, cubed
1 (13 3/4 oz.) can chicken or vegetable broth
6 corn tortillas
oil

Preparation

Cut tortillas in half, then slice into 1/4-inch strips.
Fry tortillas in 1/4-inch hot oil in a skillet until crisp, but not brown.
Drain oil, reserving 2 tablespoons.
Saute onion and garlic in oil until onions are tender.