Tortilla Soup I

Ingredients

 * 1 1/2 C. red onion, sliced
 * 2 cloves garlic, minced
 * 1 tsp. olive oil
 * 1/4 C. green chiles
 * 1 tsp. cumin
 * 6 C. vegetable stock
 * 1 1/2 C. frozen corn
 * 1 can (14.5 oz.) stewed tomatoes, regular or Mexican-style
 * 5 corn tortillas
 * 1/2 C. Monterey jack Cheese, shredded fresh cilantro for garnish

Directions

 * 1) In a 4-5 quart pan over medium-high heat, sauté onions and garlic in oil until limp, about 6 min.
 * 2) Add a little water to prevent sticking, if necessary.
 * 3) Add chiles and cumin, stir 30 seconds, then mix in broth, corn, and tomatoes.
 * 4) Cover, bring to a boil, then reduce heat and simmer 5-10 min.
 * 5) Slice tortillas into bite-size strips and place into soup bowls.
 * 6) Ladle soup on top, sprinkle with Cheese, and garnish with cilantro.
 * 7) Makes 4 servings.

Contributed by
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