2T Vegetable Oil
2 Garlic Cloves (finely chopped)
1 Med Onion (chopped)
1t Crushed Red Pepper Flakes
4C Chicken Broth
1 28 oz Can Peeled Tomatoes (chopped)
Juice from Can of Tomatoes
1t Ground Cumin
Juice From 1/2 Lime
7 6-inch Corn Tortilla (torn into pieces)
2T Chopped Cilantro (optional)
In a large pot, heat the oil over medium heat. Add the garlic,
onion and pepper and cook until onion is translucent, about 7
minutes. Add the chicken broth and the tomatoes and their juice,
bring to a boil, then lower the heat and simmer for 10 minutes.
Add cumin, salt, lime juice and tortillas and simmer for 2 minutes.
Cool. In blender, puree the soup in batches. Garnish with
Cilantro and serve.
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