6 Six inch corn tortillas

1/4 c Vegetable oil

1/4 c Water

1 md Tomato, quartered

1 Onion, cut in quarters

1 Garlic clove

2 cn Chicken Broth Cond. 10 3/4

-oz 1 cn Water, in soup can

1/4 ts Ground Coriander

1/4 ts Salt

1/8 ts Pepper

Servings: 8 Sprig mint (optional) Jack / Cheddar Cheese Grated Cut tortillas into 1/4 inch strips. Heat oil in 10-inch skillet until hot. Fry 1/4 of the tortilla strips at a time over medium heat, stirring occasionally, until crisp and brown, about 3 minutes. Drain on paper towels. Place 1/4 cup water, the tomato, onion and garlic in blender container. Cover and blend on high speed until smooth. Heat tomato mixture, chicken broth, 1 can water, the coriander, salt, pepper and mint sprig to boiling in a 3 quart saucepan. Cook uncovered for 3 minutes. Sprinkle each serving with cheese and tortilla strips. Posted by Debbie Tillman. Courtesy of Fred Peters.