1/3 cup water
1 tomato, seeded and chopped
1 onion, chopped
3 cups chicken broth
1 cup water
2 garlic cloves, finely chopped
1/4 teaspoon dried cilantro
1/4 teaspoon salt
1/4 teaspoon ground black pepper
8 flour tortillas, sliced
1/4 cup vegetable oil
1 cup shredded cheddar cheese
In a blender, mix water, chopped tomato, and chopped onion until smooth.
In a large saucepan add chicken broth, water, chopped garlic cloves, cilantro, salt, pepper, and the tomato/onion mixture, and bring to a boil. Cook for 3 to 5 minutes.
In a heavy skillet, fry flour tortillas sliced into strips in hot oil until crisp; drain. Serve the soup topped with shredded cheddar cheese and the fried tortillas.
Makes 4 servings.