2 teaspoons olive oil
1/3 cup diced onion
1 teaspoon minced garlic
1 jalapeno pepper seeded and minced
8 cups chicken stock
1 cup fresh diced tomatoes
½ cup tomato juice
2 tablespoons chili powder
1 tablespoon cumin
2 teaspoons oregano
2 teaspoons chopped cilantro
6 corn tortillas sliced into ¼" strips
Monterey jack cheese, grated
Sauté onion garlic and jalapeno in olive oil until onions become transparent.
Transfer to a stockpot, add chicken stock, tomatoes, tomato juice, chili powder, cumin and oregano. Bring to a boil then reduce heat and simmer for 30 minutes. Add cilantro and simmer for another 5 minutes.
Fry tortilla strips in oil at 400ºF for about 2 minutes or until crisp. Remove and drain excess oil.
Place tortilla strips in bowls then ladle in soup. Add 1 heaping tablespoon of grated cheese to bowl and serve. Makes 4 large servings.
Shamelessly stolen from http://www.ebicom.net/kitchen/page/soup/tortilla.htm
Source quoted on original page is La Montana Mexican Restaurant in Steamboat
Springs, Colorado. The original recipe called for broken corn tortilla chips in
place or the fried tortilla strips.