Sopa de Tortilla

3 corn tortillas
Vegetable oil (for frying)
Salt, to taste
16 ounces canned tomatoes, with juice
2 cloves garlic
1/2 cup onion, chopped
1 to 2 tablespoons vegetable oil
8 cups chicken stock
1 teaspoon ground cumin
1 teaspoon white pepper
Salt, to taste
3 to 4 tablespoons tomato sauce, if needed

Cut the tortillas in julienne strips. Heat about 3 inches of oil to 375 degrees F to 400 degrees F. Fry the tortilla strips a few at a time for about 45 seconds or until crisp. Drain on paper towels and add salt to taste. Set aside.

In a blender, pur