Ingredients
1 medium tomato, quartered1 can (14-1/2 ounces) whole tomatoes, undrained1 small onion, quartered1 garlic clove2 cans (10-1/2 ounces each) condensed chicken broth, undiluted1/2 teaspoon chili powder1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon ground coriander1/4 teaspoon ground cumin1 tablespoon minced fresh cilantro6 corn tortillas (6 inches)1/4 cup canola oilSour creamShredded cheddar or Monterey Jack cheese
Preparation
Place the tomatoes, onion and garlic in a blender; cover and process until smooth. Transfer to a large saucepan. Add chicken broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes.
Meanwhile, cut tortillas into 1/4-in. strips; fry in hot oil until crisp and brown. Drain on paper towels. Ladle soup into bowls; top with tortilla strips, sour cream and cheese.
