Tortilla Soup - cooking recipe

Ingredients

3 corn tortillas, frozen
2 1/2 c. oil
1 clove garlic
1 tomato
1/2 onion
6 c. chicken broth
1 tsp. chili powder
1/2 tsp. cumin
1/4 tsp. black pepper
1 c. Monterey Jack cheese, grated

Preparation

Cut tortillas in narrow strips and fry in oil until crisp. Pour up oil, except for 1 tablespoon.
Puree garlic, tomato and onion in blender.
Saute in oil (3 minutes).
Add broth, chopped egg, cumin and pepper.
Simmer 15 minutes.
Place tortilla strips and cheese in bowls.
Ladle soup over.
Serves 4.