Mexican Vegetable Soup

• 3 Tbsp. old-fashioned oats
• 4 slices OSCAR MAYER Bacon, cut into 1-inch pieces Rite Aid 2 For $7.00 thru 02/06
• 1/4 cup chopped onions King Sooper's 1 lb For $0.99 thru 02/09
• 1/4 cup chopped celery
• 2 cloves garlic, minced
• 1 qt. (4 cups) water
• 1-1/2 Tbsp. chicken bouillon granules
• 3 plum tomatoes, roasted, peeled and chopped Safeway 1 lb For $1.29 thru 02/09
• 1/2 cup frozen corn
• 2 green chiles, roasted, peeled and chopped
• 3 corn tortillas (6 inch)
• 1/2 tsp. dried oregano leaves
• 1/2 tsp. fresh thyme
• 1/2 tsp. ground cumin
• 1/4 tsp. ground coriander
• 1/8 tsp. ground allspice
• 1/8 tsp. white pepper
• 4 fresh cilantro sprigs

1. Heat oven to 350 degrees F.
2. Spread oats onto rimmed baking sheet.
3. Bake 5 min.
4. or until golden brown, stirring occasionally.
5. Meanwhile, cook and stir bacon in large saucepan until crisp.
6. Remove bacon from pan with slotted spoon; drain on paper towels.
7. Add onions, celery and garlic to reserved drippings; cook and stir 5 min.
8. or until crisp-tender.
9. Return bacon to pan along with the water, bouillon, tomatoes, corn and chiles; mix well.
10. Bring to boil; cover.
11. Simmer on medium-low heat 20 min., stirring occasionally.
12. Meanwhile, lightly spray both sides of tortillas with cooking spray.
13. Cut into thin strips; spread onto baking sheet.
14. Bake 10 min.
15. or until crisp.
16. Add oats, oregano, thyme, cumin, coriander, allspice and pepper to soup; stir.
17. Cook 10 min., stirring occasionally.
18. Serve soup topped with tortilla strips.
19. Garnish with cilantro.

oldfashioned oats, bacon, onions, celery, garlic, water, chicken bouillon granules, tomatoes, frozen corn, green chiles, corn tortillas, oregano, fresh thyme, ground cumin, ground coriander, ground allspice, white pepper, cilantro sprigs

Taken from www.kraftrecipes.com/recipes/mexican-vegetable-soup-159443.aspx (may not work)