Recipe - Chicken Tortilla Soup

6 Corn tortillas
4 Green onions; cut or sliced up
2 cn (14.5 oz) reduced sodium
chicken broth
One fourth cup Chopped cilantro
1 cup Shredded Montered Jack
cheese
2 md Carrots; cut or sliced up
1 cn (14.5 oz) minced tomatoes
8 ounce Cooked shredded chicken
1 teaspoon Cooking oil
3 Cloves garlic; minced
One fourth teaspoon Pepper
Cilantro sprigs to garnish

This is my second post in one day. An unheard of experience. The Idaho
Power Company sends recipes with their monthly bill in hopes that the
recipe will justify the bill. (It never has, but the recipes are always
good)

Preheat oven to 350. Cut tortillas into One half inch wide strips. Place strips
on ungreased baking sheet. Bake 15 minutes or till crisp, stiring once. In
a large pot heat 1 tsp. cooking oil. Cook carrots, onions and garlic about
5 minutes, stirring often. Stir in chicken broth, undrained minced tomatoes,
chicken, chopped cilantro and pepper. Bring to boil, reduce heat, cover and
simmer 10 minutes. Blend half the tortilla strips in food processor or
blender until finely crushed, stir into soup and cook 5 minutes. Spoon soup
into bowls. Top with remaining tortilla strips, sprinkle with cheese and
garnish with cilantro sprigs.

Posted to TNT Recipes Digest, Vol 01, Nr 959 by ellenmirvine@juno.com
(Ellen M Irvine) on Jan 23, 1998