Rachael Ray's Tomato Tortilla Soup

From Every Day With Rachael Ray Magazine


2 tablespoons vegetable oil
2 garlic cloves, finely chopped
1 medium onion, coarsely chopped
1 teaspoon crushed red pepper flakes
4 cups chicken broth
One 28-ounce can peeled tomatoes, coarsely chopped, and their juice
1 teaspoon ground cumin
1/2 teaspoon salt
Juice of 1/2 lime
Seven 6-inch corn tortillas, torn into small pieces
2 tablespoons chopped cilantro (optional)

1. In a large pot, heat the oil over medium heat. Add the garlic, onion and crushed red pepper and cook over medium heat until the onion is translucent, about 7 minutes. Add the chicken broth and the tomatoes and their juice, bring to a boil, then lower the heat and simmer for 10 minutes. 2. Add the cumin, salt, lime juice and tortillas and simmer for 2 minutes. 3. In a blender, puree the soup in batches. Garnish with cilantro and serve


**i didn't have a lime...so i left it out. also, be careful when using the blender with hot soup. don't mishandle your blender like i did the first time around, or you will have a big mess and a very hot hand.