Crispy Tortilla Soup

I found this recipe in a cookbook my coworker brought in. Still need to make it but looks pretty easy!


Tortillas

2 10inch Tortillas
1 tablespoon butter melted

Soup:
1 tablespoon butter
1 medium onion chopped
1/2 to 1 jalapeno, seeded & chopped
1 tsp garlic
1 tsp ground cumin
2 (14ounce) cans of vegetable broth or low sodium chicken broth
1 (14.5 ounce) can diced tomatoes
1 tablespoon lime juice
2 ounces (1/2cup) of monterery jack cheese shredded
2 tablespoons chopped fresh cilantro


Heat oven to 375*. Brush melted butter on both sides of tortillas cut into 2 1/2inch strips. Place onto ungreased baking sheet. Bake for 5-7minutes stirring occasionally or until light golden brown.

Meanwhile melt 1 tablespoon butter in 2qt sauce pan until sizzling, add onion, jalapeno, garlic & cumin. Cook over medium-high heat, stirring occasionally until  onion is softened (3 to 4minutes). Add broth & tomatoes, Continue cooking until mixture just comes to a boil

Reduce heat to medium low, add 10 baked tortilla strips. Cover; cook, stirring occasionally, for 15minutes. Stir in lime juice

Place 2 cups soup in 5cup blender or food processor, cover; blend on low speed until smooth (30-60seconds). Repeat w/ remaining soup.

To serve, top soup w/ remaining tortilla strips, shredded cheese & cilantrol