1 (8 oz.) can tomatoes
1 clove garlic
1 tbsp. snipped cilantro or chopped parsley
4 c. chicken broth
Oil
1 c. (1/4 lb.) shredded Monterey Jack or Longhorn cheese
1 med. onion, cut up
1/4 tsp. sugar
6 (6 inch) corn tortillas

In blender, 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 a boil, cover and simmer 20 minutes.

Cut tortillas into 1/2 inch wide strips. Fry in 1/2 inch hot oil 45 to 50 seconds or until crisp and lightly browned. Drain on paper towels. Divide fried tortilla strips and cheese among soup bowls. Ladle soup over. Serve immediately. (NOTE: Cilantro may be found in Mexican markets and in many supermarket produce sections. It is sometimes called fresh coriander or Chinese parsley.)