1 tablespoon oil
1/4 cup finely chopped onions
1 cup chopped fresh tomato
1 teaspoon cumin powder
1 teaspoon chili powder
1 clove minced garlic
2 cups chicken broth
3 chopped corn tortillas
salt and cayenne pepper to taste

In soup pot, heat oil and sauté tortillas with garlic. Add onions and tomatoes and bring to a boil, smashing tomatoes as they cook to release more liquid. Add cumin, chili powder and chicken broth. Bring to a boil again. Add salt and cayenne pepper to taste and cook for 30 minutes. Strain through a fine strainer and remove all large particles.