Tortilla Soup

Ingredients:

• 1 medium tomato, quartered
• 1 (14.5 ounce) can whole peeled tomatoes with juice
• 1 small onion, quartered
• 1 garlic clove
• 2 (10.5 ounce) cans condensed chicken broth, undiluted
• ’ tsp MEXENE Chili Powder Seasoning
• ’ tsp salt
• ’ tsp Cajun Chef Cayenne pepper
• ’ tsp ground coriander
• ’ tsp ground cumin
• 1 Tbsp minced fresh cilantro
• 2 cups cooked chicken, diced
• 6 (6 inch) corn tortillas, cut into ’ inch strips
• ’ cup cooking oil
• Sour cream
• Shredded Cheddar or Monterey Jack cheese

Steps:

Place tomatoes, onion and garlic in a blender or food processor; blend until smooth. Transfer to a large saucepan. Add the chicken broth and seasonings; bring to a boil. Add chicken, reduce heat and simmer for 3 ’ 5 minutes to heat chicken through. Fry tortilla strips in hot oil until crisp and brown. Drain on paper towel. Ladle soup into bowls; top with tortilla strips, sour cream and cheese.