Preparation:
Heat oil in a large Dutch oven over medium-high heat. Add 1-inch tortilla pieces; cook 2 minutes or until crisp, stirring occasionally. Add the onion, jalapeno, and garlic; saut‚ 3 minutes. Add tomato paste and tomatoes; bring to a simmer, and cook 10 minutes. Stir in cumin and broth; bring to a boil. Reduce heat to medium, and simmer, uncovered, 40 minutes or until reduced to 8 cups. Place half of soup in a blender; process until smooth, and pour into a bowl. Repeat procedure with remaining soup. Return pureed soup to pan. Cook over medium-low heat until thoroughly heated. Arrange tortilla strips in a single layer on a baking sheet. Bake at 400 degrees for 7 minutes or until crisp; set aside. |
