Sopa De Tortilla - cooking recipe

Ingredients

1 (8 oz.) can tomatoes
1 medium onion, cut up
1 clove garlic
1 Tbsp. snipped cilantro or parsley
1/4 tsp. sugar
4 c. chicken broth
6 (6-inch) corn tortillas
1 c. (1/4 lb.) shredded Monterey Jack or Longhorn cheese

Preparation

In blender container, combine undrained tomatoes, onion, garlic, cilantro and sugar. Cover and blend until nearly smooth. Turn into a large saucepan; stir in chicken broth.
Bring to a boil, cover and simmer 20 minutes. Cut tortillas into 1/2-inch wide strips. Fry in 1/2-inch hot oil 45 to 50 seconds or until crisp and lightly browned.
Drain on paper towels. Divide fried tortilla strips and cheese among soup bowls.
Ladle soup over. Serve immediately.