Tortilla Soup



1. In a large heavy skillet, pan-fry tortillas in oil until crisp; drain well on absorbent paper.

2. In same pan, sauté onion in 1 tablespoon oil until tender; add garlic and cook 1 minute.

3. Transfer mixture to a large heavy saucepan. Add chicken broth, tomatoes, green chilies, chili powder, cumin and oregano.

4. Bring to a boil over medium heat; reduce temperature and simmer for 20 minutes. Stir in parsley.

5. To serve, place tortilla chips in the bottom of 6 soup bowls. Ladle soup into bowls, dividing evenly; top each with cheese.

If desired, ladle soup into oven-proof bowls and top with cheese. Arrange on a rack in a broiler pan; broil, 6-8 inches from heat source, until cheese melts, about 2-3 minutes.

Note: If desired, 1 cup unsalted tortilla chips may be substituted for corn tortillas. When using tortilla chips eliminate the frying step.