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