Crispy Totilla Soup

Another recipe I found while looking on the internet. Nothing beats a great soup in the chili fall weather.

CRISPY TORTILLA SOUP

Tortilla Ingredients:

1 tablespoon butter, melted

(2) 10" Soft Tortilla Shells

Soup Ingredients:

1 tablespoon Butter

1 medium (1/2 cup) onion, chopped

1/2 to 1 jalapeño chile pepper, seeded, chopped

1 teaspoon finely chopped fresh garlic

1 teaspoon ground cumin

2 (14-ounce) cans chicken broth or vegetable broth

1 (14.5-ounce) can diced tomatoes

1 tablespoon fresh lime juice

1/2 cup Monterey Jack Cheese, shredded

2 tablespoons fresh chopped cilantro

Directions:

Pre-heat oven to 375°F. Brush 1 tablespoon melted butter on both sides of each tortilla. Cut tortillas into 2 1/2x1/4-inch strips. Place on baking sheet. Bake for 5 to 7 minutes, turning occasionally, or until light golden brown.

Meanwhile, melt 1 tablespoon butter in 2-quart saucepan until sizzling; add onion, jalapeño, garlic and cumin. Cook over medium-high heat until onion is softened (3 to 4 minutes). Add broth and tomatoes. Continue cooking until mixture just comes to a boil (4 to 6 minutes).

Reduce heat to medium-low. Cover to cook, stirring occasionally, for about 15 minutes. Stir in lime juice.

Place 2 cups soup in 5-cup blender container or food processor bowl. Cover and blend on low until smooth (30 to 60 seconds). Repeat with remaining soup.

To serve, top soup with tortilla strips, shredded cheese and cilantro.