Place undrained tomatoes, onion, garlic, cilantro and sugar into a blender. Cover and blend until almost smooth. Pour into a large saucepan. Add in chicken broth. Bring to a boil, then cover and simmer for 20 minutes.
While soup is simmering, cut tortillas into small strips. Heat oil in a pan. Fry strips for about a minute, until crisp and lightly browned. Transfer tortilla strips to paper towels.
Ladle soup into four bowls. Top soup with tortilla strips and cheese.
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Cheesy Tortilla Soup
Serves 4
Ingredients:
1 can tomatoes, undrained, 8 oz.
1 onion, coarsely chopped
1 clove garlic
2 tablespoons cilantro, diced
1/4 teaspoon sugar
4 cups chicken broth
6 tortillas, 6-inch
1 1/2 cups shredded Monterey Jack cheese
Cooking oil, for frying
Directions:
Place undrained tomatoes, onion, garlic, cilantro and sugar into a blender. Cover and blend until almost smooth. Pour into a large saucepan. Add in chicken broth. Bring to a boil, then cover and simmer for 20 minutes.
While soup is simmering, cut tortillas into small strips. Heat oil in a pan. Fry strips for about a minute, until crisp and lightly browned. Transfer tortilla strips to paper towels.
Ladle soup into four bowls. Top soup with tortilla strips and cheese.
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