Tortilla Soup

• 1 chicken
• 1/2 c. chopped onion
• 2 c. canned or fresh tomatoes, chopped
• 1 1/2 c. chopped celery
• 1/4 c. scallions, chopped
• 1/4 c. cilantro, chopped
• 1 pkg. (10 to 12) corn tortillas
• 5 cloves chopped garlic
• grated cheese
• salt and pepper to taste
• comino to taste
• Lawry's seasoned salt to taste
• chile verde and canned jalapeno juice to taste

1. Boil chicken in enough water to make 3 quarts of broth.
2. Mix together onion, tomato, celery, garlic and scallions.
3. Fry in oil or margarine until clear.
4. Slice tortillas into 1/2-inch wide strips and fry until crisp.
5. Drain.
6. Add onion-tomato mix to broth with enough tortilla strips to flavor (save most for later, so they don't get soggy).
7. Add salt, pepper, comino and seasoned salt.
8. If broth is thin, add a bouillon cube.
9. Cook on medium heat for 15 to 20 minutes.
10. Add cilantro, chile verde and jalapeno juice.
11. Cook another 5 minutes.
12. Remove from heat.
13. (You can use strips of chicken or just broth.)
14. To serve, put a small amount of grated cheese in bottom of bowl.
15. Add soup and sprinkle crispy tortilla chips on top.

chicken, onion, tomatoes, celery, scallions, cilantro, corn tortillas, garlic, grated cheese, salt, comino, salt, jalapeno juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=980438 (may not work)