My daughter Mary called to tell me about a tortilla soup she had made that was really easy and tasted great. Over the phone she told me how to make it. This is my version of what she said.
two or three corn tortillas
1 small onion, chopped
1-2 Tablespoons oil (neutral is probably best)
1 14.5-oz can stewed tomatoes, Mexican flavored (with jalapenos, cilantro)
1 Qt. vegetable broth
fresh cilantro (optional)
Slice the tortillas in strips.
Either fry them in a little oil until crisp (what Mary did) or
Spray with cooking spray (like Pam) lightly and then sprinkle with salt. Spread in a layer in a flat pan and put in the oven at 400 degrees until crispy.(what I did)
In a two-quart saucepan, heat the oil, then toss in the chopped onions. Cook until soft, a couple of minutes. Add the canned tomatoes, stir. Add the vegetable broth and heat through. Stir and break up tomatoes now and then.
When hot, ladle into serving bowls. Sprinkle with tortilla strips.
Makes about 4 generous servings.