Tortilla Soup

Makes: 4 servings Prep: 10 minutes Cook: 30
minutes Bake: at 400ºF for 10 minutes

1 tablespoon olive oil
1 medium-size onion, finely chopped
1 clove garlic, finely chopped
2 tomatoes, peeled, seeded, and chopped
2 jalapeño peppers, seeded and finely chopped
1 teaspoon black pepper
3/4 teaspoon cumin seeds, crushed
4 corn tortillas, cut into 1/8-inch-wide strips
Pinch chili powder
1 large can (46 ounces) chicken broth (5 3/4 cups)
1/4 cup shredded Monterey Jack cheese
2 tablespoons chopped fresh cilantro

Heat oven to 400ºF. Heat oil in large saucepan over medium heat. Add
onion and garlic; sauté until softened, about 8 minutes. Add
tomatoes, jalapeños, black pepper, and cumin; cook 10 minutes.
Meanwhile, sprinkle tortilla strips with chili powder. Place on
baki! ng sheet and toast for 10 minutes or until crispy. Add broth to
saucepan; simmer 10 minutes. Ladle into 4 soup bowls. Sprinkle with
tortilla strips, cheese, and cilantro.

Slow Cooker Recipes