Tortilla Soup

Tortilla Soup


1½ tablespoon corn oil ¾ cup diced yellow onion 1 tablespoon minced garlic ½ pound diced chicken breast 1 (14½-ounce) can diced tomatoes 1 (14-ounce) can chicken stock 1½ teaspoon ground cumin ½ teaspoon dried oregano leaves	4 to 6 small corn tortillas corn oil for frying fresh cilantro, for garnish Monterey Jack cheese, for garnish

Heat corn oil in heavy cast iron skillet. Add onion and sauté until translucent. Add garlic and sauté slightly without browning. Add chicken, tomatoes, stock, cumin and oregano. Bring to a boil and then reduced to simmer. Continue cooking until chicken is done.

While soup is cooking, cut tortillas into ½-inch strips. Heat ½ inch oil in 10-inch skillet until a test tortilla strip sizzles when dropped into oil. Fry tortilla strips one layer at a time. Watch carefully so not to burn. Remove with tongs and drain on paper towels. Repeat until all are fried.

To serve: place fried tortillas in bottom of serving bowls. Pour in soup and garnish with grated cheese and a few sprigs of cilantro.

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