1 (8 oz.) can tomatoes
1 med. onion, cut up
1 clove garlic
2 tbsp. snipped cilantro or parsley
1/4 tsp. sugar
4 c. chicken broth
6 (6 inch) tortillas
Cooking oil
1 c. shredded Monterey Jack or longhorn cheese (4 oz.)

In blender container combine undrained tomatoes, onion, garlic, cilantro and sugar. Cover and blend until nearly smooth. Turn into a large saucepan; stir in chicken broth. Bring to boiling; cover and simmer for 20 minutes.

Meanwhile, cut tortillas into 1/2 inch wide strips. Fry strips in 1/2 inch hot oil for 40 to 50 seconds or until crisp and lightly browned. Drain on paper toweling. Divide fried tortilla strips and cheese among soup bowls. Ladle soup over; serve immediately. Makes 4 or 5 servings.