White Corn Tortilla Soup

In 2 tsp. olive oil fry for 5 minutes:

2 seven inch corn tortillas, cut into strips
1 1/2 Tbs. minced fresh garlic
2 Tbs. minced white onion

Blend this in blender together until smooth with:

1 quart chicken stock
Pour this mixture in large soup pot

Blend in blender:

1/2 lb  frozen white corn kernels
2 15 oz. cans of fire roasted diced tomatoes (these are at both Smiths and Harmons)
1 small can of tomatoe paste
2 1/2 tsp. cumin
1 Tbs. salt
1/8 tsp. ground pepper
1/2 tsp. chili powder
1 1/2 c. water

Pour this into pot and add another 1/2 lb. frozen corn  and 1 or 2 can white kidney beans (depending on how much you like). Serve with baked tortilla strips, cilantro, and reduced fat shredded cheddar cheese. I also like this with some lime squeezed in it at the table.