This light soup makes a great starter for a traditional Tex-Mex meal.
2 to 3 flour tortillas
1/4 cup oil
1/4 cup water
1 medium tomato,cut into fourths
1 small onion,cut into fourths
1 clove garlic
2 (10 3/4 ounce) cans condensed chicken broth
1 soup can water
1/4 teaspoon dried coriader
1/4 teaspoon salt
1/4 teaspoon pepper
dash of hot sauce (optional)
shredded monterey jack cheese
Cut tortillas into 1/3 inch strips. Heat oil in 10 inch skillet until hot. Fry one- fourth of the strips at a time over medium heat,stirring occasionally,about 3 minutes until crisp and golden. Drain wll on paper towels.
Place 1/4 cup water, tomato, onion and garlic in blender container. Cover and blend at high speed until smooth. Heat tomato mixture,chicken broth,1 can water,coriander,salt and pepper in a saucepan. Cook, uncovered, about 5 minutes.
Sprinkle each servings with cheese and tortilla chips. Serves 8.