Save a few thinly-sliced green onion tops for garnish
1 10 oz can of Rotel tomatoes and chiles
1 medium onion, cut up
1 clove garlic
2 tbsp. snipped cilantro
1/4 tsp. cumin
1/4 tsp. sugar
4 cups chicken broth
1/2 lb of cooked chicken in small chunks
1/4 cup thinly sliced green onions
6 - 6 inch tortillas
1 cup shredded cheese - Monterey Jack or Mexican blend.
In blender container, combine undrained tomatoes, onion, garlic, cilantro, cumin and sugar. Cover and blend until nearly smooth. Turn into a large saucepan and stir in chicken, broth and green onions (reserve thinly sliced onion tops for garnish). Bring to boil, cover and simmer for one hour.
Meanwhile, cut the torillas into short 1/2 inch strips. Fry strips in 1/4 inch hot oil for 40-50 seconds or until crisp and lightly browned. Drain on paper towels. Divide fried torilla strips and cheese among soup bowls. Ladle soup over and serve immediately.