The Ultimate Tortilla Soup

• 1 c. chopped onion
• 1/2 c. each chopped celery, red bell pepper (or green)
• 1 Tbsp. minced garlic
• 2 1/2 qt. water
• 2 tsp. each cumin, Worcestershire sauce
• 1/2 tsp. each Tabasco, garlic salt
• 2-3 boneless chicken breasts, no skin
• 1 can diced Italian style tomatoes
• 8 oz. fresh sliced mushrooms (optional)
• Flour tortillas, cut in strips
• Toppers: sour cream, grated cheese, sliced green onions

1. In large pot boil chicken, onion, celery, bell pepper in water until chicken is done.
2. Remove chicken to cool and cut up in small pieces.
3. While cooling add garlic, cumin, Worcestershire sauce, Tabasco, garlic salt, and tomatoes to chicken broth and vegetables.
4. Cover and simmer 30 minutes.
5. Then added chopped chicken and mushrooms and simmer 15 minutes, covered.
6. Meanwhile, brown tortillas in nonstick griddle using spray oil.
7. After browned, cut into thin strips and put into bottom of soup bowls. Ladle in soup and serve with toppers.

onion, celery, garlic, water, cumin, garlic salt, chicken breasts, italian style tomatoes, mushrooms, flour tortillas, toppers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=139635 (may not work)