Cheesy Tortilla Soup

One 14-1/2 oz can tomatoes
6 corn tortillas, cut into 1/4-inch strips
1/2 cup chopped onion
2 garlic cloves, minced
1 lb Velveeta pasteurized process cheese spread, cubed
1-13-3/can chicken broth
2 tbs chopped cilantro

Drain tomatoes, reserving 1/2 cup liquid. Chop tomatoes. Fry tortillas in 1/4-inch hot oil until crisp but not brown. Drain oil, reserving 2 tbsp. Saute onions in reserved oil; add garlic. Add tomatoes, reserved liquid, process cheese spread, chicken broth and cilantro. Cook over lot heat until process cheese spread is melted. Divide tortillas among five soup bowls; top with process cheese mixture.

Five 1-cup servings

Substitute parsley for cilantro.

Velveeta Mexican pasteurized process cheese spread for regular process cheese spread.

Prepare tortillas as directed. Drain tomatoes, reserving 1/4 cup liquid. Chop tomatoes. Microwave oven and garlic on High In 1 tbs oil in 2-1/2 quart bowl 2 to 3 minutes or until onions are tender. Add remaining ingredients. Microwave 6 to 8 minutes or until process cheese spread is melted, stirring every 3 minutes.

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Cajun Country -- New Iberia, Louisiana