Recipe - Lone Star Cafe Tortilla Soup

1 ga Less 1 cup water
13 One half ounce Chicken breasts w/skin
1 One half tablespoon Chicken base
One fourth pound Yellow onion, chopped
3 ounce Green bell pepper, chopped
One half ounce Fresh jalapeno pepper,
chopped
3 ounce Carrots, grated
2 tablespoon Corn oil (up to 3)
Three fourths teaspoon Ground cumin
3 ounce Green chilies, minced
28 ounce Can peeled chopped tomatoes
w/juice
1 One fourth cup Tomato juice
1/3 cup Plus
1 teaspoon Cilantro, chopped

GARNISH
Monterey jack or cheddar
cheese
Tortilla chips

In a stockpot, place the water; chicken and chicken base and boil until the
chicken is tender and no longer pink. While the chicken is cooking, saute
the onion, bell pepper, jalapeno and carrots in the corn oil until tender.
Remove the cooked chicken from the broth and reduce the heat to a simmer.
Remove the skin from the chicken and cut chicken into cubes. Add the
sauteed vegetables, cumin, green chilies, tomatoes, tomato juice and
chicken to the stockpot. Simmer 1015 minutes over mediumlow heat. Add the
cilanto and simmer 1015 minutes more.

To Serve: Crumble 2 tortilla chips in a bowl and ladle in soup. Top with
grated Jack or Cheddar cheese. Makes about 3 Three fourths quarts.
Recipe by: Lone Star Cafe Restaurant

Posted to TNT Prodigy's Recipe Exchange Newsletter, by Sherry Zeiss
zeiss@tab.com on Wed, 15 Jan 1997.