2 tbsp. oil
1/2 med. onion, diced
1 sm. carrot, grated
1 sm. mild green chili, diced
2 cloves garlic, pressed
1 1/2 qts. chicken or vegetable stock
2 tbsp. fresh cilantro, chopped
1/2 tsp. oregano
1/2 tsp. ground cumin
1/2 sm. can tomato paste
6 med. fresh tomatoes, chopped (or 1 lg. can tomatoes)
4 corn tortillas, cut in strips
Oil for frying
Sour cream, cilantro leaves for garnish

Saute onion in oil for 2 minutes then add other vegetables (except tomato) and cook another few minutes. Add half of the stock, 1/2 of the tomatoes and the spices to the pot. Blend remaining stock, tomatoes and paste in the blender. Add to pot. Bring to a boil then simmer 30-45 minutes, covered. Salt to taste. Let stand 1-2 hours to "age".