4 corn tortillas, cut into strips
1 med. onion, finely chopped
3 qts. hot water
3 tbsp. chopped fresh cilantro
Salt
Pepper
Grated Parmesan cheese
1 c. oil
2 ripe tomatoes, peeled and chopped
3 tbsp. beef or chicken bouillon cubes
Garlic powder

In 4 quart pot, fry tortilla strips until crisp. Remove from pot. Drain off excess oil, leaving enough to fry onions. When onions are fried, add tomatoes, consomme, and seasonings; mix well. Add hot water and cilantro; boil 1/2 hour. Add crisp tortilla chips. Boil another 15 minutes or until tortillas are soft. Add grated cheese as you serve. Serves 8.