Quick Tortilla Soup

One 14 1/2 ounce can of tomatoes with juice
One medium onion, chopped
One garlic clove, finely chopped
Two tablespoons cilantro, chopped
Pinch of salt
Four cups of chicken broth, hot
Six to eight corn tortillas, cut into strips
Corn oil
Four ounces Monterey Jack Cheese
One large avocado, diced

In a blender, blend first five ingredients until smooth.
Pour into saucepan, stir in broth; bring to a boil.
Cover and simmer 20 minutes.

Meanwhile, in a skillet, with the oil (2-3 inches deep) fry tortillas until crisp, drain.

In soup bowls, place equal number of strips;cover with cheese; pour soup over all.
Top with diced avocado.

Great taste and very easy!

Sent to the ReicpeDude by Patsy