- 6 corn tortillas, cut into 1/4-inch strips
- 3 tablespoons vegetable oil
- 8 cups chicken broth
- 2 medium-size firm, ripe tomatoes, peeled and chopped
- 8 green onions, chopped
- 1/4 cup grated Parmesan cheese
How to Make It
Sauté tortilla strips in oil over low heat; drain and set aside.
Combine chicken broth, tomatoes, onion, and tortilla strips in a large Dutch oven. Bring to a boil; reduce heat, and simmer 20 minutes. Spoon soup into individual serving bowls, and sprinkle with cheese.