Mel's Tortilla Chip Soup Recipe

• 3 (13 1/4 ounce.) cans chicken broth (or possibly you can use homemade chicken stock)
• 1/2 c. minced celery
• 1 teaspoon chili pwdr
• 1 can tomatoes
• 1 tbsp. extra virgin olive oil
• 3 sm. cloves chopped garlic
• 1 teaspoon minced onion
• 1 teaspoon minced parsley
• 1 pkg. tortilla chips
• 1 c. grated Cheddar cheese

1. Combine broth, celery and chili pwdr in 3-qt saucepan and bring to boil over medium-high heat.
2. Reduce heat to medium and cook till celery is tender, about 20 min.
3. Heat oil in small skillet over medium heat.
4. Saute/fry garlic, onion and parsley till onion is tender.
5. Add in tomatoes, let saute/fry a minute longer.
6. Add in tomato mix to broth.
7. Break chips into soup and continue cooking till chips are soft.
8. Stir in Cheddar cheese and serve immediately.
9. I like to boil a chicken with celery and onion and bouillon.
10. Then use the stock and shred the chicken in the soup.
11. Using canned broth is just a short cut for a quick soup.

chicken broth, celery, chili pwdr, tomatoes, extra virgin olive oil, garlic, onion, parsley, tortilla chips, cheddar cheese

Taken from cookeatshare.com/recipes/mel-s-tortilla-chip-soup-56431 (may not work)