Suzie's Q

Tortilla Soup

• 6                    Corn tortillas, preferably stale
• 5 T                 Vegetable oil, divided
• 28 oz              Plum tomatoes (canned), drained, chopped and divided
• 1 med             Onion, chopped
• 2                     Long, mild green chilies, finely diced
• 2                     Cloves of garlic, minced
• 4 C                 Chicken stock
• 1 C                 Frozen corn kernels
• 1/3 C + 1 t      Cilantro, coarsely chopped, divided
•                         Salt
•                         Black pepper, fresh
•                         Pure chili powder (e.g. ancho, chipotle, etc.) or cayenne

Cut tortillas into 1/4 inch strips.  Heat 1/4 cup oil in a heavy sauté pan over medium high heat.  Oil is hot enough when it bubbles around the strips.  Fry in batches for 2 to 3 minutes until slightly darker.  Do not fry until crisp or brown.  Do not stir too often.  Transfer to paper towels with a slotted spoon when done.

Set aside 3/4 cup chopped tomatoes for finishing the soup.  Heat 1 tablespoon of oil in a large sauce pan.  Add the onion and chilies.  Sauté over medium heat for 5 minutes or until light brown.  Add garlic and sauté 30 seconds.  Add stock and remaining tomatoes.  Bring to a boil.  Cover and simmer 10 minutes.  Add corn and simmer 5 to 10 minutes or until the corn is tender.

Just before serving, add the reserved tomatoes and 1/3 cup of the cilantro.  Season with salt, pepper and chili powder.  Reheat as necessary and serve sprinkled with the tortilla strips and remaining cilantro.

Yield:  4 servings