Corn Tortilla Soup

Ingredients

• 48 ounce chicken stock see fat-free canned
• 6 ounces chicken breast shredded cooked
• 3 6-inch corn tortillas cut into 1/4-inch strips ()
• 2  garlic cloves minced
• 1.5 teaspoons ground cumin 
• 6  lime wedges 
• 2 ounces monterrey jack cheese shredded reduced-fat
• 2  onions peeled quartered
• 1.5 teaspoons oregano dried
• 0.5 teaspoon salt 
• 2  tomatoes cored quartered
• 1 teaspoon vegetable oil 

Equipment

• food processor
• bowl
• frying pan
• ladle
• oven
• blender
• dutch oven

Directions

1. To prepare soup, combine the onions and tomatoes in a blender or food processor, and process until smooth.
2. Heat oil in a Dutch oven over medium-high heat until hot.
3. Add the dried oregano, ground cumin, and minced garlic, and saut 10 seconds.
4. Add pureed onion mixture to pan (mixture will boil vigorously), and cook 1 minute. Stir in Chicken Stock and salt; bring the mixture to a boil. Reduce heat, and simmer 15 minutes.
5. Preheat oven to 35
6. To prepare toppings, place the tortilla strips in a single layer on a jelly-roll pan.
7. Bake at 350 for 12 minutes or until tortilla strips are toasted.
8. Ladle soup into each of 6 bowls, and top with the baked tortilla strips, shredded chicken, and cheese.
9. Serve with lime wedges.