non-vegetarian

Tortilla Soup

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6 (dry) 4" corn tortillas
½ cup salad oil
2 quarts chicken broth
1 onion, finely chopped
½ cup tomato puree
1 tbsp. chopped cilantro
Chile chipotles
Farmers cheese, grated


<p>Cut tortillas into triangles and fry in oil until brown on both sides. <br /> Drain on paper towels. <br /> Simmer broth and onion until onion is tender. <br /> Add tomato puree and simmer 5 minutes. <br /> Add cilantro. <br /> Put tortilla chips in bottom of warmed soup dishes, and sprinkle on cheese. <br /> Pour on hot broth and add chipotles to taste.</p>