Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4                     corn tortillas
                        salt -- to taste
  1         tablespoon  olive oil
  1             medium  onion -- thinly slivered
  1              small  garlic clove -- minced
     1/2      teaspoon  ground cumin
  2                     canned green chiles -- finely chopped
  15            ounces  canned tomato sauce
  2               cups  chicken stock
  1                cup  water
     1/4         pound  monterey jack cheese -- in 1/2-inch cubes
                        sour cream -- for garnish (opt.)

Preparation:

1. Fill a deep, heavy skillet with about 1/2 inch of vegetable oil. Heat oil to 350 to 375 degrees F. Cut tortillas in half, and then into 1/2-inch wide strips. Fry tortilla strips, about a third at a time, until crisp and lightly browned (about 2 minutes). Remove with slotted spoon to paper towels to drain; salt lightly. 2. In a medium saucepan, heat olive oil over medium heat. Add onion and saute until soft, but not browned. Mix in garlic and cumin; then add green chiles, tomato sauce, stock, and water. Bring to a boil, cover, reduce heat, and simmer for 10 minutes. 3. Meanwhile, bake fried tortilla strips in a single layer in a preheated 325 degree F oven 8 to 10 minutes. Place heatproof soup bowls on baking sheet in oven during last 5 minutes. 4. Remove hot soup bowls to a heatproof tray. Working quickly, divide hot tortilla strips among the bowls. Top with cheese cubes. Ladle hot soup over tortillas and cheese and serve at once. 5. Spoon in a little sour cream at the table, if desired.

Nutritional Information:

215 Calories (kcal); 13g Total Fat; (54% calories from fat); 9g Protein; 15g Carbohydrate; 25mg Cholesterol; 1269mg Sodium